mustard-crusted potatoes

To go along with my chicken I posted the other day, I made these mustard potatoes. They remind me of potatoes I had at my sister’s house one time – very tasty! For those of you watching your fat intake, as my husband is, I found the olive oil not totally necessary. The recipe calls for 1/3 cup, but I didn’t put near that much, and it worked great, all the same.

One important note, not mentioned in the recipe: line your baking sheet with tin foil. Obviously, the mustard sauce tends to drip onto the pan, and mine got burnt in place on my pan, which made clean-up difficult. Nothing wrong with the potatoes themselves, though – they were fine and not burnt at all.

This one’s a keeper!

Mustard-Crusted Potatoes

potato salad

And while we’re on the subject of salads, how about a totally awesome potato salad? Like, possibly the best one you’ve ever had, ever? Trust me – I’ve made a few potato salads in my time. This is not my first rodeo. But THIS one was it. No need to have another recipe for potato salad in the file folders. This is it.

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