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Mustard and Coriander Roasted Potatoes
- 1/4 cup Champagne vinegar
- 2 tablespoons mustard seeds
- 6 tablespoons Dijon mustard
- 1 tablespoon coriander seeds, crushed
- Coarse kosher salt
- 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
- 6 tablespoons vegetable oil
Directions:View on Bon Appetit
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