4 servings
Ingredients:
500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
salt
fresh ground black pepper
Procedures:
1 Pre-heat the oven to 200C/400F/Gas 6.
2 Par-boil the potatoes for 5 minutes and then drain well.
3 Place the potatoes into a large bowl with the mustard, salt, pepper, shallots and garlic and mix well.
4 Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
5 Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
6 Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.
Ingredients:
500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
salt
fresh ground black pepper
Procedures:
1 Pre-heat the oven to 200C/400F/Gas 6.
2 Par-boil the potatoes for 5 minutes and then drain well.
3 Place the potatoes into a large bowl with the mustard, salt, pepper, shallots and garlic and mix well.
4 Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
5 Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
6 Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.
No comments:
Post a Comment