Source:
Waldy Malouf
The Culinary Institute of America (CIA)
Hyde Park, NY
Yield: 4 servings
"The potatoes in this dish are like a grilled spicy steak fry. The mustard caramelizes as the olive oil flavors the Idaho potato, which takes on the flavors and gets crisp and dry while remaining fluffy and light inside. It's wonderful!" - Waldy Malouf