Triple-mustard coated potatoes

4 Servings

Quantity Ingredient
2 cups Tiny new potatoes; scrubbed
¼ cup Unsalted butter; cut in small pieces
2 tablespoons Hot Dijon-style mustard
1 teaspoon Dry mustard
3 tablespoons Mustard seeds
2 tablespoons Minced parsley

Peel off a thin strip of skin around center of each potato. Cook potatoes in boiling water until tender. Drain, return to cooking pan & add butter.

Cover pan & let stand 5 minutes or until butter is melted. Stir potatoes to coat with butter; add pepper, Dijon-style mustard, dry mustard, mustard seeds & mix lightly. Place in an ovenproof dish; keep warm in a low oven until serving. Sprinkle with parsley just before serving. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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