Serves 6
A match made in heaven. Potatoes, mustard and beef stock. Try it, you will not be disappointed.

You will need

8 medium potatoes, peeled and halved
3 T (45 ml) butter
2 T (30 ml) olive oil
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
½ cup (125 ml) water
3 T (45 ml) wholegrain mustard
1 x 25 g Ina Paarman’s Liquid Beef Stock

snipped chives


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.