• Fast
• Staff Favorite
• Vegetarian

Ingredients

1. 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
2. 1 teaspoon yellow mustard seeds
3. 4 tablespoons unsalted butter, softened
4. 1 tablespoon minced parsley
5. 1 medium shallot, minced
6. 2 teaspoons fresh lemon juice
7. Salt and freshly ground pepper

Directions

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