Part of our stove wasn't working last week, and while I waited for the repair man to come I was suddenly overwhelmed by a lack of inspiration for what to cook for our meals without that little hot box in my kitchen. It never occurred to me to use the crock pot, barbecue or panini maker, all of which would have rendered excellent dinner options.
So, in an effort to be innovative I made these almost-like-roasted new potatoes on the stove top to accompany the eggs that Ben was making for dinner. He's on dinner duty Thursday nights now, and because of the lack of oven our menu plan for the week was waylaid, so he settled for eggs.
These potatoes are quite delightful when cooked in a Dutch oven set over low heat. The butter and Dijon add a depth of flavour to the spuds, and while I used a dried tarragon here (because I love it so), rosemary or thyme would be a wonderful replacement.
Once the potatoes were made, I realized that I could have left the instructions for Ben to take care of them on his own for they were that easy. Next time, though. And soon I'll share the details about the new kids-cooking-dinner plan we've got going on. It's working out great.
Oh, and don't forget to make more potatoes than you'll need. They make for excellent leftovers, especially when turned into a hash.
Stove-Top Dijon and Tarragon Potatoes (adapted from The Barefoot Contessa)
- 3 tablespoons butter
- 1-2 tablespoons grainy Dijon mustard
- 2-3 pounds new potatoes, washed and scrubbed
- 2 teaspoons kosher salt
- 10 grinds of fresh ground pepper
- 1 tablespoon dried tarragon
Place the butter in a Dutch oven and set it over medium heat. Warm until the butter is completely melted. Add in the Dijon and stir to combine. Place the potatoes in the pot, add the salt and pepper, and stir to coat them with the butter mixture.
Put the lid on the pot and leave the potatoes to cook over heat for 30-40 minutes. Shake the pot every 10-15 minutes to ensure the potatoes don't stick to the bottom.
Remove the potatoes from the heat and allow to them to rest in the covered pot for 5 minutes. Pierce a potato with the end of knife and if it slides through without resistance they are cooked.
Add the tarragon and toss everything together to distribute the herb evenly. Serve warm.