I keep reading that mustard seeds go really well with potatoes and have therefore been keen to give that combination a go. But I have also been very much enjoying steamed potatoes with butter (or olive oil) and herbs. As I could not decide what to serve for my dinner party, I figured that I could have the best of both worlds - mustard and chives - two flavours that work beautifully together.
These potatoes were quite simple. I par boiled the potatoes in advance, sauteed them in a large fry pan with a lid (thanks Renee!) and then just let them sit on low until I served the main meal. They were left there for perhaps 30 minutes.
Add butter to taste. I didn't really measure the butter, I just threw in as much as looked sufficient.
I don't have a decent photo unfortunately - the steam coming off the potatoes made it very difficult to take a good one.
15-17 medium-large potatoes peeled and cut into quarters
2 tablespoons yellow mustard seeds
1 bunch chives finely chopped
Salt and pepper to taste
Par boil the potatoes for approximately 5 minutes. Drain and allow the excess moisture to evaporate. Melt the butter in a large fry pan. Add the potatoes and mustard seeds and saute until golden. Add the chives and mix well.