Ingredients:
- one/two pound confetti potatoes (I used a mix of newborn Yukon Gold, Purple Peruvian, and Red La
- Salt and pepper to style
- 3/4 cup unsalted butter, cold and lower into cubes
- 1 tablespoon full-grain mustard
- 1 teaspoon ground cumin
- 2 sprigs fresh new rosemary, chopped
Guidance:
- Cut potatoes into small cubes, about 1-two cm.
- Cook until soft, (about 15-20 minutes).
- In a bowl, merge butter, mustard, and cumin.
- When potatoes are ready, add them to the bowl combine every thing until potatoes are properly-coated.
- Salt and pepper to flavor, then sprinkle rosemary and serve.