• 4 large starchy potatoes, scrubbed and dried
• 1/2 cup grainy Dijon mustard
• 4 cloves garlic, grated or chopped
• 2 tablespoons stripped thyme leaves
• 1/2 lemon or 1 tablespoon cider vinegar
• 1/2 cup olive oil
• Kosher salt and black pepper
• Finely chopped chives, garnish
• 1 bunch upland cress or watercress, stemmed and chopped, to serve

Preheat oven to 400°F. Prick potatoes with a fork and roast for 30 minutes. Remove and cool to touch. Turn oven heat up to 500°F.

Combine mustard, garlic, thyme, lemon juice or vinegar, oil, salt and pepper in a large bowl.

Cut potatoes lengthwise into 6 wedges each. Add potatoes into the bowl with the dressing and toss to coat well. Spread potatoes in an even layer on a baking sheet with the wedges lying flat. Roast 20 minutes, turning once. Top with chives and chopped cress to serve.  

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