Yield: 6 servings
Measure | Ingredient |
---|---|
12 smalls | Red skinned potatoes, quartered |
2 \N | Garlic cloves, peeled |
⅓ cup | GREY POUPON Dijon or Country Dijon Mustard |
⅓ cup | Margarine, melted |
2 tablespoons | Chopped parsley |
In large heavy pot with tight-fitting lid, place potatoes and garlic in a single layer. Cook, covered, over low heat 45-60 minutes or until done, stirring occasionally (low heat required for stove-top roasting).
Mix mustard, margarine and parsley; toss with hot potatoes. Serve immediately.
Submitted By MICHAEL ORCHEKOWSKI On 11-23-94