Spice up a fall meal with these roasted potatoes

Fall reminds me how much I love roasted vegetables. The oven is back in play, after a long hot summer, and the grill is being used less.

Roasted potatoes, especially, are as much a comfort food as they are a fall side dish. But as good as they are cooked simply with olive oil, salt and pepper, sometimes I want to change things up.

This recipe, adapted in turn from a recipe the New York Times adapted, works alongside a piece of protein (grilled or roasted), but also makes a great accompaniment to scrambled eggs or a favorite omelet.

The potatoes can be several types or just one kind, but don't mix russets and waxy potatoes -- they don't cook the same. (I used a combination of red-skinned and Yukon golds, sliced into wedges.)

Adjust the spiciness as you see fit, skip the vodka and vermouth/wine in the coating if desired (sub 1 tablespoon white wine vinegar), but the Dijon mustard is, well, a must.

Spiced roasted potatoes

Makes 4 to 6 servings

Ingredients:

1/4 cup olive oil plus 1 tablespoon, divided

1/3 cup Dijon mustard

2 tablespoons vodka

1 tablespoon dry vermouth or dry white wine

1 tablespoon prepared horseradish

2 cloves garlic, smashed and roughly chopped

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1 teaspoon smoked paprika

3/4 teaspoon kosher salt

Black pepper, freshly ground, to taste

1/2 teaspoon red pepper flakes

2 pounds potatoes, waxy type preferred, scrubbed but skins left on, cut into 1-inch wedges or chunks

Instructions:

Heat the oven to 400 degrees. Brush the 1 tablespoon olive oil on a large rimmed baking sheet and set it aside. 

Whisk the 1/4 cup olive oil in a large bowl with the mustard, then whisk in the vodka and vermouth (or white wine vinegar), and the horseradish. Add the garlic, rosemary, paprika, salt and pepper, and red pepper flakes. 

Add the potatoes to the bowl and stir to coat them evenly with the mustard/spice mixture.

Pour the potato mixture out onto the prepared baking sheet, and spread into a single layer. Roast in oven 35 to 40 minutes, turning the potatoes with a spatula a couple of times to get them evenly cooked and crispy. Serve warm.