Triple-mustard coated potatoes
4 Servings
Ingredients
| 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 |
Directions
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, .