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FRENCH-QUARTER POTATOES
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
3 tablespoons olive oil
5 small white rose potatoes, about 1 1/4 total weight, peeled and cut into 1/2 inch cubes
4 bay leaves
Freshly ground black pepper
6 large cloves garlic, minced
1 1/2 cups chopped bell green pepper
2 green onions, chopped
In a small bowl, sitr together the mustard, sauce, cayenne, and allspice. Set aside.
In a large, heavy nonstick frying pan, heat the olive oil over medium heat. Add the potatoes, bay, and a 1/4 teasp black pepper. Stir to coat. Cover and cook, stirring occasionally, until the potatoes are tender and beginning to brown, about 15 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the onion and pepper. Raise heat to medium-high and saute, uncovered, until tender, about 8 minutes. Add the mustard mixture and toss for 1 minute to coat. Remove and discard bay leaves. Serve promptly.
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