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Slideshow: More Potato Recipes 

Andy Ayers
October 2006

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

active:
10 mins
total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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