Active Time
10 MIN
Total Time
20 MIN
Yield
Serves : 6
© Lucy Schaeffer

How to Make It

Step 1    

In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.

Step 2    

Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.

Step 3    

Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.

Make Ahead

The shallot butter can be refrigerated for 1 week.

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Aggregate Rating value: 5

Review Count: 1049

Worst Rating: 0

Best Rating: 5

Author Name: HBcook

Review Body: I made this recipe for Memorial Day. Easy and pretty good, a little different from the norm.

Review Rating: 4

Date Published: 2017-05-30