Guest guest Posted January 17, 2002 Report Share Posted January 17, 2002 * 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. Quote Link to comment Share on other sites More sharing options...
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