Mustard Potatoes (serves 6)
generous pinch of salt and pepper
1-2 Tbsp grease of your choice (tri-tip tallow)
2 Tbsp of Dijon mustard (can also use French's)
In a medium pot, boil potatoes. Start with cold water. Scrub, peel is optional. Can cut into chunks if potato is big.
Bring to boil, cook like 15 minutes.
Add about 1-2 tablespoon of fat of your choice (bacon grease, steak drippings, butter, olive oil, etc), salt/pepper, and 2 tablespoons of mustard. Stir.
Optional - Transfer to a gratin dish and roast in oven until they are browned and crispy around the edges and tender inside - 15-30 min.
Potatoes are a good texture, reminds me of the fingerling potato salad from Whole Foods, but without all the added mayo.
Add less fat and more mustard.
I didn't roast them in a gratin dish but that would be good.
Fat from the tri-tip and it tasted like steak.
Served with roasted tri-tip and a caesar salad with cornbread breadcrumb croutons.
halve recipe for smaller portion
Definitely boiled them too long this time, left on too high a heat and unattended
served with roasted chicken thigh and BBQ chicken salad
halve recipe next time (had a bunch of potatoes left)
Source: Sally Schmitt's Six California Kitchens cookbook
