Innovator Potatoes Roasted in Mustard

 A very tasty and moreish way to roast potatoes and are excellent on their own or as a side dish. Personally I like to eat the potatoes cold as the mustard flavours tend to mature as the day progresses.

1.2kg innovator potatoes
200g dijon mustard
1 white onion
1 stick of celery
3 cloves garlic
1 jalapeno
100ml vegetable oil
1 tablespoon white wine vinegar
2 tablespoon sea salt
1 tablespoon mustard seeds
1 small bunch coriander

METHOD:
Wash potatoes and leaving the skin on cut into 2cm cubes and place in baking tray lined with parchment paper. Drizzle 2 tablespoons of oil over potatoes and sprinkle over 1 tablespoon of salt, place in pre-heated oven set at 200oC for 30 minutes.
Put a small fry pan over medium heat and add mustard seeds, toast until seeds start to crackle and pop then remove from heat and place in pestle and mortar, roughly ground into a powder. Peel the onion and garlic, cut celery into 4 and place in food processor with mustard, ground mustard seeds, jalapeno, vegetable oil, vinegar, remaining salt and roots of coriander, blend together for 1 minute. Once potatoes have cooked remove from oven and pour the mustard dressing over potatoes, quickly and roughly mix together (if you take to long the heat from the potatoes hitting the mustard will make all your sensors run over time). Place potatoes back in oven for a further 30 minutes. Once cooked leave to cool for 10 minutes and roughly stir together, serve with fresh coriander leaves.