While Yukon golds and fingerling potatoes of various colors can be used here, sometimes it’s great to stick with the O.G. russet potato. Simply roasted on a preheated baking sheet with plenty of olive oil, they bake up crunchy and burnished on the outside, while fluffy inside. Their earthiness makes a great complement to the caramel-like notes of an abbey dubbel—reduced to concentrate its flavor, then bolstered with sour cream, whole grain mustard, and maple syrup—and a sprinkling of simple thyme sea salt on top, which adds an herby crunch to the creamy potatoes.
2 1/2 pounds potatoes, cut into 1-inch chunks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 thyme branches (see above)
1 1/2 cups (12 ounces) abbey dubbel
1/2 cup sour cream
1/4 cup whole-grain mustard
1 tablespoon maple syrup, honey, or dark brown sugar
2 teaspoons flaky sea salt
1. Heat the oven to 425°F. Place a large rimmed baking sheet in the oven to heat along with the oven.
2. Place the potatoes in a large bowl, cover with boiling water, and let stand for 10 minutes. Drain off the water, spread the potatoes out on paper towels to dry thoroughly, then return them to the bowl. Drizzle the potatoes with the olive oil, season with salt and pepper, and toss to coat evenly. Scatter the potatoes onto the heated baking sheet and arrange them in a single layer. Roast the potatoes until golden brown and crisp on the outside, about 35-40 minutes.
3. While the potatoes roast, pour the abbey dubbel into a small saucepan, bring to a simmer over medium-high heat, and cook until reduced to 1/2 cup, 8 to 10 minutes. Remove the pan from the heat and whisk in the sour cream, mustard, and syrup. Season the sauce with salt and pepper and let cool.
4. About 5 minutes before the potatoes are done, add the thyme branches to the baking sheet, toss to coat in the oil on the sheet, and let cook with the potatoes the rest of the way. Remove the baking sheet from the oven and carefully transfer the thyme branches to a bowl. Rub the stems to let the leaves fall off and into the bowl (you should have about 2 teaspoons) and stir in the flaky sea salt.
5. Spoon the mustard sauce onto a platter or into a serving bowl. Arrange the roasted potatoes over the sauce or in a bowl, then sprinkle with the thyme salt to serve.
Photo by Liz Clayman