Potatoes seem to be universally liked. Hence, if you’re entertaining guests, a potato side dish is generally a safe bet - they are easily available, cook fairly quickly, and are extremely versatile. Go with baby potatoes, and even the presentation will be a win!
This recipe makes flavorful baby potatoes that are tender yet crispy. The honey mustard adds a subtle tang to the dish, while dill helps brighten it up.
~½ lb baby potatoes (could use regular potatoes cut up in cubes)
2 tsp honey mustard
1 tsp chopped dill (I used dried dill)
1 tsp olive oil
Salt & black pepper to taste
Wash and parboil the potatoes until tender but not mushy. Drain, and cut them in half lengthwise.
Mix the mustard, oil, dill, salt and pepper in a small bowl and add it to the potatoes. Toss to coat the potatoes evenly.
In a nonstick pan over medium heat, cook the potatoes for ~8-10 min until they are cooked through and have a golden brown crust. It’s best to leave them alone for a minute or two at a time before stirring. Serve warm as a side topped with a dollop of sour cream.
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