Servings: four to six.
These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.
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Always perfect!!!!! Thank you Molly!!!!!
Made these last night and they were delicious! I think my oven runs a little hot so they cooked much faster than 50 minutes so its a good idea to check them early.
These potatoes are very flavourful and tangy and don't be put off by the amount of mustard and oil. This contributes to a lovely crust.
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