You will need
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.