Mustard Black Pepper Potatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Great side dish to serve along anything. This was my spur of the moment what-am-I -going-to-serve-with-this idea. Where I pretty much went through my seasoning cabinet, and came up with this fabolous dish. This will be done very quickly. Ingredients:
10 -15 small red potatoes, quartered and unpeeled |
1 cup shredded part-skim mozzarella cheese |
1 cup shredded parmesan cheese |
1/3 cup white wine |
1 tablespoon mccormick's montreal brand steak seasoning |
1 teaspoon ground mustard |
1 teaspoon onion powder |
1 teaspoon garlic powder |
2 tablespoons butter |
1/2 teaspoon parsley flakes |
1 pinch red pepper flakes |
1/4 cup heavy cream |
3 tablespoons water |
1/4 teaspoon ground black pepper |
Directions:
1. Boil already quartered potatoes in lightly salted water until soft. Drain and transfer to a skillet over high heat; add butter and stir until melted. Mix all the ingredients except for the two cheeses in a small bowl.
2. Pour over the potatoes, stir and cook for 4 minutes Add the cheeses and stir; allow it to thicken a bit. Lower the heat once the cheeses melt to very low and allow it to cook for 5 more minutes. You can serve as-is or broil until golden brown and enjoy.
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