1/4 c Butter; (60 g); melted
2 lb Baking potatoes; (1 kg);
-scrubbed but not peeled
2/3 c Flour; (80 g)
2 oz Parmesan; (60 g); freshly
-and finely grated
2 ts Whole mustard seeds; crushed
-in a mortar
1 1/2 ts Celery salt; (or celery
-seeds ground with sea salt)
1 tb Paprika or smoked paprika
1/4 ts Ground chile pepper; up to
-1/2 ts; or to taste
Freshly ground black pepper
Preheat the oven to 350 F (180 C). Grease a rimmed cookie sheet or
jelly roll pan with the melted butter, and slip it into the oven to
preheat.
Combine the flour, cheese, and seasonings (from mustard seeds to black
pepper) in a large freezer bag.
Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato
depending on its girth. Try to make evenly sized wedges so they will
all bake at the same speed. Do not rinse or pat the potatoes after
cutting them; you want them to retain a film of starch on their cut
sides.
Add the potatoes to the bag, close the bag tightly, and shake well to
coat the potatoes on all sides. (There will be some flour mixture
leftover; it will keep in the fridge for a couple of weeks.)
Place the potatoes, flesh side down, on the preheated cookie sheet.
Bake for 30 minutes, flip, and bake for another 30 minutes, until
cooked through and golden. Sprinkle with a little sea salt and serve.
