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

• Potato

  Flesh and skin, raw

  8 potato, large or 2.95kg

• 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. Preheat the oven to 475°F and place oven racks in the upper and lower thirds. Preheat two large shallow baking pans (1 inch deep) in the oven for 10 minutes.
2. Quarter the potatoes and toss them with oil and 1 1/2 teaspoons of salt in a large bowl. Spread the potatoes, cut sides down, in the hot pans and roast until the undersides are golden, about 12 minutes. Turn the potatoes so the other cut sides are down, switch the position of the pans, and roast until the potatoes are tender and golden, about 12 to 15 minutes more.
3. While the potatoes roast, melt the butter in a small saucepan and whisk in the vinegar, mustard, cayenne, and remaining 1/2 teaspoon of salt.
4. Toss the hot potatoes with the butter mixture in a cleaned large bowl until coated.