Kipfler Potatoes Meuniere |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An Ed Halmagyi Fast Ed recipe. Basically a hot potato salad that makes a great side for almost any meal. Gluten-free suitable Ingredients:
700 g kipfler potatoes (fingerling potatoes) |
75 g unsalted butter |
1 teaspoon capers, chopped |
1 shallot, finely diced (french shallot, eschallot) |
2 garlic cloves, minced |
1 bunch parsley, chopped |
1 lemon, juice of |
salt flakes and freshly-milled black pepper |
Directions:
1. Add the unpeeled potatoes to a steamer basket and cook over a saucepan of simmering water for 20 minutes, or until tender.
2. Peel the potatoes while hot and slice in halves on an angle. Larger potatoes maybe sliced into three or four pieces in the angle. Set aside.
3. Melt the butter in a large frying pan, then add the capers, eschalots and garlic. Cook for 1 minute, then mix in the potatoes. Cook for a further 5 minutes, turning often, until golden.
4. Stir in the parsley and lemon juice, then season with salt and pepper.
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