ROASTED DEVILED POTATOES
Categories Mustard Potato Side Roast Christmas Thanksgiving Vegetarian Quick & Easy Vinegar Fall Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
- Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
- While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
- Toss hot potatoes with butter mixture in cleaned large bowl until coated.
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Pontsho Masala
[email protected]These potatoes are so easy to make and they're always a crowd-pleaser. I highly recommend them.
Jeremiah Victor
[email protected]I'm not a big fan of potatoes, but these were really good.
Gautam Thakur
[email protected]I made these potatoes for a potluck and they were a huge hit. Everyone wanted the recipe.
Darlington Shalala
[email protected]These potatoes are a great way to use up leftover mashed potatoes.
Darlene Keiper
[email protected]I used a different type of cheese for the filling and it turned out great. I think this recipe is very versatile and you can use whatever ingredients you like.
Calvin eazie Kies
[email protected]I found that the potatoes took a little longer to cook than the recipe said, but they were worth the wait.
Ahsanjutt Juttbrand
[email protected]I made these potatoes for my family and they loved them. Even my picky kids ate them up.
Shiwani Pokhrel
[email protected]These potatoes are a great side dish for any occasion.
Official Blossom
[email protected]I wasn't sure how the devil's food filling would taste with potatoes, but I was pleasantly surprised. The flavors melded together perfectly and the potatoes were delicious.
Khadiza Islam
[email protected]I used Yukon Gold potatoes for this recipe and they turned out perfectly. The potatoes were cooked through but still had a little bit of a bite to them.
Michael Kojo Nimoh
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The potatoes are crispy on the outside and fluffy on the inside, and the devil's food filling is rich and flavorful.
Adekunbi Ashia
[email protected]These potatoes were a hit at my last dinner party! They were so easy to make and everyone loved them.