New Potatoes with Black Peppercorn Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 14 1/2-ounce can low-salt chicken broth |
2 tablespoons whole black peppercorns |
1/4 cup brandy |
1/2 cup (1 stick) butter, room temperature |
2 tablespoons fresh lemon juice |
1 tablespoon chopped shallot |
1 teaspoon chopped fresh thyme |
2 pounds small red-skinned new potatoes |
2 green onions, thinly sliced |
Directions:
1. Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes. Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.)
2. Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Quarter potatoes. Place in large bowl. Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.
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