Heady Mustard Pan-Fried Potatoes
Ft. Butterfly Bakery of Vermont Heady Topper Mustard & Potatoes from Field Stone Farm.
Ingredients:
- 2 lb potatoes, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 medium chopped onion
- 2 Tbsp BBVT Heady Topper Mustard
- Salt, to taste
- Black pepper, to taste
Directions:
- In a medium pot, cover potatoes with cold lightly-salted water
- Bring to a boil and cook until potatoes are soft, but still hold their shape, about 15 minutes. Strain potatoes and pat dry.
- Add onion and cook until lightly browned, about 5-7 minutes
- Add potatoes and cook, stirring infrequently, until potatoes are golden brown, about 5-7 minutes
- Reduce heat to low and stir in whole grain mustard
- Season to taste and serve