Mustard potatoes
Perfect as a base for some ooey, gooey, Raclette, or as a meal on their own!
Mustard potatoes
Time: 45 mins | Difficulty: 1/5 | Recommendation: Weeknight dinner
These potatoes are heightened by some jammy onions and a big dollop of dijon mustard added right at the end. You can use any type of potato you want, but I like to use fingerling potatoes when I can find them—they don’t have too much starch, so they hold their shape really well and have a lovely buttery flavor. I also recommend using a flavored mustard like basil, herbes de Provence, or sun-dried tomato! If you do, I think it’s best to still add some classic country-style Dijon as well. You can also add leeks, mushrooms, or bacon to this! It’s just a great base for anything, really.
Ingredients:
Potatoes, chopped
1 red onion, chopped
Butter
Salt, pepper, chili flakes
Country-style Dijon mustard
Method:
Melt a good amount of butter in a pan, with a touch of olive oil to prevent burning.
Add in the potatoes (it’s ok if they’re still a little wet from washing them, it will help them steam). Coat well with the butter, then cover the and cook until they’ve softened, about 10-15 minutes.
Remove the cover from the pan and continue to cook, stirring often, until the potatoes have browned nicely and gotten all crispy.
Add in the onions and cook until they get soft and a bit jammy.
Add salt, pepper, and chili flakes.
When the potatoes and onions look done, turn off the heat, and add in the mustard. Stir it all around well and let it sit for a few minutes before eating, if you can…
