Happy new year! And happy potatoes!
Do not ask how long I have had this recipe written down for. Furthermore, do not ask how many times it’s been made and enjoyed. All that matters is that I am finally sharing these Mustard Dill Baby Potatoes with Bacon and Brussels sprouts with you! And let’s face it, it has been several months since I wrote this review, so I know you’ve missed me!
I developed this dish in the fall of 2018 (there’s the answer to the first question I told you not to ask) for a contest with The Little Potato Company. Fortunately, even though I was nowhere near winning, I absolutely love this potato recipe and I’m excited for you to try it, too.
Easy enough to omit the Brussels sprouts if you don’t like them (please try them!) or the bacon if you are vegetarian (just cook the sprouts in some oil or butter to start). Or if you just want the potatoes on their own, that will work too!
This is a great side to go with just about anything. Recently, it fed 6 of us as a side with tourtière and a salad – just to give you an idea of how much food you’ll have once you’re done this recipe.
Thanks for sticking by me during the last little while that I haven’t been posting. I’m slowly but surely going to get back to it.
Please let me know when you try this recipe! I can’t wait to hear from you.
Happy cooking!
Mustard Dill Baby Potatoes with Bacon and Brussels sprouts
Ingredients
- 1 x 1.5 lb bag of baby potatoes I used The Little Potato Company
- 20 brussels sprouts
- 4 strips thick cut bacon
- 2 teaspoons mustard powder or dijon mustard - whichever you prefer or have on hand
- 1 teaspoon dried dill
- 3 tablespoons butter
- 1/2 teaspoon seasoning salt
Instructions
- Turn on a medium sized pot of salted water to boil
- Chop bacon into small pieces and add to a medium sized frying pan on medium heat
- Wash, trim stems off and cut Brussels sprouts in half. Add to the pan with the bacon once bacon has started to cook and sizzle. Season with pepper and cook together, stirring occasionally, for about 10 minutes.
- Once water starts to bubble, add the package of potatoes and bring to a boil for about 10 minutes or until you can easily pierce a potato with a fork. Drain the potatoes and set aside.
- Transfer bacon and brussels sprouts to a mixing bowl and toss with mustard and dill.
- Melt butter in the same frying pan you used to cook the bacon and sprouts.
- Meanwhile, using a fork (the bottom of a measuring cup works well, too), crush each potato. Some may keep their form, others may break and make a mess. Not to worry! Add the potatoes to the melted butter, making an even layer in the pan.
- Add seasoning salt and let cook for 4 minutes before stirring well and cooking for 4 more minutes.
- Return the bacon and Brussels sprouts to the pan with the potatoes. Mix well and allow to mingle for about a minute before transferring to a serving plate.
Love the idea of the potatoes, sprouts and bacon “mingling” for awhile. Will definitely be trying this recipe. Sounds delicious!
Thanks Aunty Anne!!!!
I did make it, and it was just as delicious as it sounds!!
This looks so good. I’m going to make it this weekend. The only question left is whether it’s OK to serve pork chops with this? Pork with pork? I think I’ll go there.
No question about it! Heck, I would pan fry the pork chops in the same pan you do the potatoes in! They usually pan fry quickly, so you can just cover the potatoes in a serving dish while the chops cook. Can’t wait for you to try this one! Happy cooking!
Made this today and it was sooooo good!! My new favourite side dish for sure 🙂
Thanks, Carissa! So glad you enjoyed them 🙂 They are definitely a favourite of mine, too!