Mustard and Coriander Roasted Potatoes

I've been requested to make these multiple times for church dinners.

Bon Appetit, March 2008

6 Servings

1/4 c. Champagne vinegar (I used white wine vinegar)
2 tbsp mustard seeds
6 tbsp Dijon mustard
1 tbsp coriander seeds, crushed
Coarse kosher salt
3 lbs. russet potatoes, peeled, cut into 1 1/2-to 2-inch cubes
6 tbsp vegetable oil

Preheat oven to 425 degrees. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 mins.
Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 mins. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 mins.
Meanwhile, drizzle 6 tbsp oil over large rimmed baking sheet. Place sheet in oven 10 mins. to heat.
Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 mins. Turn potatoes; roast until browned and tender about 15 mins. longer. Season with coarse salt and pepper and serve hot.