I thought she used too much salt and not enough Paprika and I wanted to try peanut oil and my hot mustard:
2 1/2 pounds peeled Russet potatoes
1 Cup flour
1 teaspoon garlic powder she used garlic salt ( I did not use the garlic salt with parsley but it would be good in this.)
1 teaspoon onion powder she used onion salt
1 teaspoon sea salt omit if using garlic salt and onion salt
2- 4 teaspoons Paprika she used 1 teaspoon, I wanted mine spicier
1/4 teaspoon hot mustard read bottom note:
Additional items: paper towels and wooden spoon.
Recipe for Hot mustard that I found online on a message board I think:
My recipe calls for mustard powder (whatever size container is available), a pinch of sugar and a pinch of salt, boiling water, (enough to make a paste) and a bit of oil to keep the mustard from becoming cement. I have been using this recipe for a long time. It is hotter than the Chinese mustard's found commercially.(I've been accused of putting horseradish in it) It should satisfy your desire for Hot. Enjoy!
Some recipes call for dry mustard, cold water and salt and other recipes add vinegar and oil. Many different variations available.
The original recipe:
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika