Serves
6
A match made in heaven. Potatoes, mustard and beef stock. Try it, you will not be disappointed.
Products in this recipe
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
Method
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.
You will need.
Saute potato halves.
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