Crispy Potato Wedges With Mustard

• 4 large idaho potatoes
• 1/2 cup Dijon mustard (or your favorite brown)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
• 1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper (freshly ground)

1. Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
2. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
3. Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.

potatoes, extra virgin olive oil, fresh thyme, salt, black pepper

Taken from www.food.com/recipe/crispy-potato-wedges-with-mustard-292760 (may not work)