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Playing Richard Blais' Sea-Water Potatoes and Mustard Caviar


For the Mustard Caviar
  • 2 tablespoons yellow mustard seeds
  • 1/4 cup sugar
  • 1/4 cup water
For the Potatoes
  • 4 cups tiny potatoes
  • A handful of salt
  • Dollop of crème fraiche
  • Shaved scallions
  • Bacon bits (optional)


Serves: 4


Toast mustard seeds in a small skillet over medium-low heat, swirling pan occasionally until fragrant and just beginning to pop (3-4 minutes).
Stir 1/4 cup sugar and 1/4 cup water together in a small bowl and pour into the skillet. Stir well and cook until the mustard seeds are swollen, the sugar dissolves and the liquid is reduced and syrupy (2-3 minutes).
Remove from heat and let cool to room temperature. (You can store in an airtight container for up to 6 weeks.) 
Cover potatoes in water with the salt and cook until the water dissolves and potatoes are dusty and wrinkled. 
Serve with a dollop of crème fraiche, mustard caviar and a showering of shaved scallions and bacon bits.