Special Diet

Mustard Griddled Potatoes

prep 10 mins, plus standing cook 25 mins
  • 500 g (1 lb) waxy potatoes, scrubbed and cut into 1 cm (½ inch) thick slices
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon chopped tarragon
  • sea salt and black pepper

Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes. Drain well and leave to dry for a few minutes.

Place 1 tablespoon of the oil in a large bowl with the sea salt and a generous grinding of pepper, add the potatoes and turn gently to coat in the oil.

Heat a large griddle pan over a medium heat, and when hot, add the potatoes in a single layer. Cook for 3 minutes on each side until golden. Remove and keep warm while you cook any remaining potatoes.

Whisk the remaining oil, mustard and tarragon together in a small bowl. Place the potatoes in a shallow bowl and pour over the dressing. Serve immediately.

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