Easter is right around the corner, and that means planning for Easter dinner commences! My favorite thing about Easter dinner is the seasonal Spring foods, and the array of side-dishes that are possible! I personally love potatoes, and these potatoes are just perfect to serve with that Easter ham or vegetable casserole. This medicated recipe features delicious Yukon gold potatoes, seasoned with various herbs, lemon and cannabis-infused butter – making it simple and scrumptious.

Serves 6

Here’s What You Need:

2 1/4 lbs Yukon Gold potatoes (scrubbed but not peeled)

1 teaspoon yellow mustard seeds

6 tablespoons cannabis-infused butter (softened)

1 tablespoon fresh parsley (minced)

1 medium shallot (minced)

3 cloves of garlic (finely minced)

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

How to Make Easter Pot Potatoes

To begin, fill a large pot with water and season the water liberally with some salt, roughly 1 teaspoon.

Place the full pot over high-heat on your stove top.

Next, while you wait for the water to heat up, wash and scrub the Yukon Gold potatoes well, leaving the peels intact.

Then, when the water is rapidly boiling, place the scrubbed potatoes into the pot.

Proceed to boil the potatoes until they are fork tender, roughly 15 minutes or so.

Meanwhile while waiting for the potatoes to cook, prepare a small skillet with the mustard seeds.

Toast the mustard seeds on the stove top over medium-heat until they begin to pop, roughly 3 minutes. After 3 minutes, remove the toasted mustard seeds from the skillet and place them to the side for now.

Next, mince the shallot, fresh parsley, and finely mince the 3 cloves of garlic. When finished, set all three of the minced veggies to the side for now.

Then, in a small bowl, add the 6 tablespoons of softened cannabis-infused butter, 2 teaspoons of freshly squeezed lemon juice, the minced shallot, minced parsley, finely minced garlic, toasted mustard seeds, and ¼ teaspoon each of salt and black pepper. Mix all of the ingredients together until you’re left with a shallot and herb-filled cannabutter spread. Set the spread to the side for now.

When the potatoes are fully cooked, drain them and allow them to cool for a few minutes before handling them.

Using a sharp knife, carefully proceed to slice the cooked potatoes in half length-wise, and then cut in half once more width-wise (quartering them). Place the quartered potatoes into a large, glass serving dish or bowl.

After all the potatoes are quartered and in the dish, toss them with the shallot herb-cannabutter until all the potatoes are well coated.

Serve the potatoes immediately as a side to your dinner, and enjoy!