Mardi Gras Party: Creole Deviled New Potatoes

The book Beans, Greens and Sweet Georgia Peaches note that the possibly apocryphal story behind these potatoes is that they were first made by an angry wife to punish her carousing husband.  She dumped a lot of the spicy mustard and cayenne on them, but he liked the spice and a new dish was born.

The original recipe called for also more cayenne. Because there were younguns at the party, I skipped it, but if you like spice, it would be delicious with a pinch of that too.

Creole Deviled New Potatoes

Adapted from Beans, Green and Sweet Georgia Peaches

Serves 8

Ingredients

• 2 lbs very small new potatoes, washed and scrubbed (I got the tiny ones that they currently have at Trader Joes)
• 8 Tbl unsalted butter, softened
• 2 Tbl Creole Mustard (Maison Louisana is very good)
• 2 Tbl chopped parsley
• Salt and pepper

Directions

1. Fill a large pot with enough water to hold the potatoes comfortably, add a generous pinch of salt and place over high heat. 
2. When the water comes to a rapid boil, add the potatoes.  Cover and let return to a boil, then reduce the heat to medium and cook until the potatoes are just tender, about 20-30 minutes.
3. Drain well and let the potatoes cool and dry.  Dry out the pot.
4. Mix 2 Tbls of the butter with the mustard until blended and set aside.
5. Put the pot over medium heat and add remaining butter.  When melted, add the potatoes, another pinch of salt and some pepper, and shake the pan or stir the potatoes well to coat with butter.  Saute until the potatoes are browned.
6. Add the butter-mustard mixture and sauté until the potatoes are coated and the mixture browns.
7. Remove from heat and stir in parsley. Taste and adjust seasoning.  Serve hot or warm.