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Mustard Potatoes

A match made in heaven. Potatoes, mustard and beef stock. Try it, you will not be disappointed.
Mustard Potatoes
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You Will Need:

  • 8 medium potatoes, peeled and halved
  • 3 T (45 ml) butter
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • ½ cup (125 ml) water
  • 3 T (45 ml) wholegrain mustard
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
Garnish
  • snipped chives

Method:

Sauté the potato halves in a large frying pan in the butter and oil until nicely browned.

Season with Seasoned Sea Salt and add water.

Turn the heat right down, put a lid on the pan and simmer very slowly for ± 15 minutes.

Mix mustard with Liquid Stock to form a paste.

Add and stir the mustard mixture into the potatoes. Serve topped with snipped chives.

Mustard Potatoes

A match made in heaven. Potatoes, mustard and beef stock. Try it, you will not be disappointed.
Mustard Potatoes

You Will Need:

  • 8 medium potatoes, peeled and halved
  • 3 T (45 ml) butter
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
  • ½ cup (125 ml) water
  • 3 T (45 ml) wholegrain mustard
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
Garnish
  • snipped chives

Method:

Sauté the potato halves in a large frying pan in the butter and oil until nicely browned.

Season with Seasoned Sea Salt and add water.

Turn the heat right down, put a lid on the pan and simmer very slowly for ± 15 minutes.

Mix mustard with Liquid Stock to form a paste.

Add and stir the mustard mixture into the potatoes. Serve topped with snipped chives.

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