Servings: four to six.
These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Always perfect!!!!! Thank you Molly!!!!!
Made these last night and they were delicious! I think my oven runs a little hot so they cooked much faster than 50 minutes so its a good idea to check them early.
These potatoes are very flavourful and tangy and don't be put off by the amount of mustard and oil. This contributes to a lovely crust.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?