Triple-mustard Coated Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | c | Tiny new potatoes, scrubbed |
| 1/4 | c | Unsalted butter, cut in |
| small pieces | ||
| 2 | T | Hot Dijon-style mustard |
| 1 | t | Dry mustard |
| 3 | T | Mustard seeds |
| 2 | T | Minced parsley |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 119
Total Fat: 13.6g
Cholesterol: 30.5mg
Sodium: 112.8mg
Potassium: 60.2mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 1.8g