Rachael Ray’s Mustard-Crusted Puckyhuddle Fries are delicious and packed with flavor!
Background: Rachael Ray’s Mustard-Crusted Puckyhuddle Fries are a family favorite recipe. They are packed with flavor and make for a delicious side dish to go along with dinner or lunch. To be honest, we haven’t tried a Rachael Ray recipe that wasn’t absolutely amazing and these fries don’t disappoint! They are simple to make and taste incredible.
- 4 large starchy potatoes, scrubbed and dried
- 1/2 cup grainy mustard
- 4 cloves garlic, grated or chopped
- 2 tablespoons stripped thyme leaves
- 1/2 lemon or 1 tablespoon cider vinegar
- 1/2 cup olive oil
- Kosher salt and black pepper
- Finely chopped chives, garnish
- 1 bunch upland cress or watercress, stemmed and chopped, to serve
- Preheat oven to 400°F. Prick potatoes with a fork and roast for 30 minutes. Remove and cool to touch. Turn oven heat up to 500°F.
- Combine mustard, garlic, thyme, lemon juice or vinegar, oil, salt and pepper in a large bowl.
- Cut potatoes lengthwise into 6 wedges each. Add potatoes into the bowl with the dressing and toss to coat well. Spread potatoes in an even layer on a baking sheet with the wedges lying flat. Roast 20 minutes, turning once.
- Top with chives and chopped cress to serve.
For more delicious side dish recipes, check out our Cauliflower Casserole and Three Cheese Mac & Cheese.
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
