the Lake Kitchen

Golden Parmesan Potato Slices with Golden Honey Mustard Dip

Makes about 20-24 slices

Make Ahead: Up to 2 days ahead, follow steps 2, 3 and 5. Keep the potatoes and the sauce fridge, take of the fridge about 30 minutes before you want to cook them. Finish the recipe by following steps 4, 6-8.

Ingredients

• 3 Yukon gold potatoes (approx 2#) , about the size of a baseball
• 1 Tablespoon butter
• 2 Tablespoons Dijon mustard
• 2 Tablespoon stone ground mustard
• ¼ cup honey
• ¼ teaspoon smoked paprika
• ½ teaspoon granulated garlic
• 1/2 -3/4 teaspoon sea salt
• 1 teaspoon brown sugar
• 3 Tablespoons olive oil
• 1 cup parmesan, grated

Directions

1. Pre-heat your oven to 550 degrees.
2. Wash the potatoes and pierce several times with a fork. Place in the microwave for 8-10 minutes or until tender to the touch, set aside.
3. While the potatoes cool, in a small sauce pot over medium heat melt the butter, stir in the mustards and honey, season with a pinch or two of salt. Bring to a simmer, stir and remove from the heat.
4. Once potatoes are cool, slice into ¼ inch thick even slices and place on a parchment or sil-pat lined baking sheet. (you may need to use 2 pans to bake them all at one time))
5. In a small bowl mix the paprika, garlic, salt and brown sugar together.
6. Sprinkle evenly over the sliced potatoes.
7. Drizzle olive oil evenly over the potatoes and top with parmesan.
8. Bake on the top rack of your oven for 7-9 minutes, or until golden. Serve warm or at room temperature with golden honey mustard dip.

• Tags: appetizer
,
• golden globe
,
• honey mustard dip
,
• parmesan
,
• Potato