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Creole Deviled New Potatoes

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* Exported from MasterCook *

 

Creole Deviled New Potatoes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds very small new potatoes

5 tablespoons unsalted butter -- softened

1 tablespoon Creole mustard (see note) or 2 tablespoons -- Dijon

mustard

Salt and cayenne pepper

1 tablespoon parsley -- chopped

 

Put enough water to cover the potatoes in a pan that will hold them comfortably

and place it over high heat. Wash the potatoes under cold running water, and

when the water comes to a rapid boil, add them to the pot. Cover and let the

water return to a boil. Reduce the heat to medium and cook until the potatoes

are just tender, about 25 minutes. Drain them well and put the pan, covered,

back on the heat for half a minute, then turn off the heat, uncover the pan, and

let the potatoes sit until they are dry and cool enough to handle. Peel the

potatoes and set them aside.

 

Mix 2 tablespoons of the butter with the mustard until it is smoothly blended

and set it aside. Though this dish is best when the potatoes are finished right

away, you may make it up to this point a couple of hours ahead. Keep the

potatoes and butter-mustard mixture covered, but don't refrigerate them.

 

Put the remaining 3 tablespoons of butter in a skillet that will hold the

potatoes comfortably in one layer and turn on the heat to medium high. When the

butter is melted, add the potatoes, shaking the pan vigorously to coat them with

the butter. Add a healthy pinch of salt and a small one of cayenne, and toss to

distribute the seasonings. Sauté, tossing frequently, until the potatoes are

lightly browned on all sides.

 

Add the butter-mustard mixture and shake the pan until the potatoes are coated

with it and it browns. Turn off the heat. Add the parsley and shake the pan

until the parsley is evenly distributed among the potatoes. Pour them out into a

warm serving bowl and serve at once.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Creole mustard is very à la diable indeed; a little of it goes a long

way. Exercise plenty of restraint if you use it. A larger amount of the milder

Dijon mustard is necessary to give the potatoes their requisite kick.

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