po·ta·to + mus·tard + spin·ach = de·li·cious

po·ta·to

noun, often attributive
\pə-ˈtā-(ˌ)tō, -tə, dialect pə-ˈdā-, bə-\

plural po·ta·toes

 

1

: sweet potato

 

2

a : an erect South American herb (Solanum tuberosum) of the nightshade family widely cultivated for its edible starchy tuber b : the tuber of a potato —called also Irish potato, spud, white potato

 

I have to say I really like this veggie. It's very versital and happens to go with just about any meal and it's even a meal in itself.

Most recently I created a new potato dish using red skined potatos and whole grain mustard.

 

I started with olive oil in my cast iron.

When hot I added my chopped potatos, salt and pepper.

After they start to brown a little and look "crispy" add whloe grain mustard.

I like this brand best, but any whole grain will work.

 

I also add classic Frenches Yellow mustard, thyme, apple cyder vinigar and a pat of butter.

Once all has cooked in the skillet together and the potatos are cooked to a desirable texture add two hand fulls of fresh baby spinach. Allow the spinach to cook just until it looks soft and a wet dark green in color. remove from heat and serve.

 

I had this dish with cous cous (more on the pasta side). Super deliciuos.