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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I had some left over cream of mushroom soup and thought it would add a nice flavor to the sauce. Boy, was I right! Ingredients:
10 new potatoes |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
1 tablespoon mayonnaise |
1 teaspoon dijon mustard |
1/2 tablespoon garlic flavored rice vinegar |
2 cloves minced garlic |
1 tablespoon cream of mushroom soup |
1 tablespoon minced chives (i used pre-minced freeze-dried chives) |
1/4 cup shredded cheese, of your choice (i used shredded smoked mozzarella and provolone pizza cheese) |
Directions:
1. Heat oil and butter in a non-stick pan over medium heat until butter foams.
2. In the meantime, cut new potatoes into 1-inch cubes.
3. Add the potatoes to the oil and saute until browned, about 10 minutes.
4. While the potatoes are browning, mix together the remaining six ingredients with a wire whisk until well combined.
5. Add sauce to the potatoes when they have become crisp and golden brown, turn off the heat, and cover pan with a lid.
6. Let the potatoes steam for 10-15 minutes.
7. Reheat the potatoes until sizzling, then top with shredded cheese.
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