Mustard potatoes

By dicing the potato into even cubes (brunoise), you ensure that the potatoes are evenly cooked. Be sure to use a sharp chef's knife for the ultimate control and precision when dicing.

Makes 1kg.

Mustard potatoes

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confit mustard seeds

As needed:



As needed:


salt and pepper

Preparation method

  • Peel the potatoes.
  • Level the potatoes along the length to form a square shape.
  • Cut into 5mm slices.
  • Cut the slices into strips 5mm thick.
  • Rotate the strips a quarter turn and cut into equal blocks.
  • Pour a generous amount of oil into a suitable pan.
  • Fry the potatoes on a medium heat until done, making sure that they brown as little as possible.
  • Add the confit mustard seeds when the potatoes are cooked.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a component in a composition with pork fillet, broad beans, apple, and honey.
  • As a component in a composition with cod, cauliflower, Parmesan cheese, and almonds.
  • Serve cold as a topping for steak tartare.

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