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

Slideshow: More Potato Recipes

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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