Delicious! I made this for the first time for company this evening, and everyone loved it. I had a hard time not raving about it myself! I used 5 lbs of egg-sized red potatoes and used two shallow pans lined in foil and lightly rubbed with olive oil. As another reviewer suggested, I boiled the potatoes for 5 minutes first then sliced them and tossed them in a bowl with 1 cup of the 1.5 cups of sauce. I laid them out on the pans then lightly sprinkled with salt, cracked pepper and a bit of parsley. I baked the potatoes for about 20 minutes, basting once halfway through, then basted again before broiling one pan at a time for 5 minutes each. I basted them one last time, let the oven cool slightly, then left the potatoes in to stay warm till dinnertime. One guest commented that he could happily make a meal out of the potatoes alone. No small compliment, since my husband had made some excellent steaks as our main course. The mustard flavor is very subtle. It has a sweet, savory rich flavor that is making me already look forward to the leftovers tomorrow! Next time I will probably cut down a little on the butter. My guess is that it will be every bit as delicious with a little less fat.
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