Recipes & Pairings

Heady Mustard Pan-Fried Potatoes

About

Ft. Butterfly Bakery of Vermont Heady Topper Mustard & Potatoes from Field Stone Farm.

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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
Instructions
  • 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
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