Roasted Deviled Potatoes

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Vinegar

  Cider

  2 tsp or 10g

• Red potatoes

  Flesh and skin, raw

  8 potato, medium or 1.7kg

• Salt

  Table

  2 tsp or 12g

• Butter

  Unsalted

  ½ stick or 57g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

Directions

1. Put oven racks in upper and lower thirds of oven and preheat oven to 475F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
2. 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.
3. While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
4. Toss hot potatoes with butter mixture in cleaned large bowl until coated.

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