Yukon Golds with Shallot Butter

1. 1

   In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.

2. 2

   Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes.

3. 3

   In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds.

4. 4

   Season generously with salt and pepper.

5. 5

   Drain and halve the potatoes lengthwise.

6. 6

   In a large dish, toss the potatoes with the shallot butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.