New Potatoes With Chive Butter |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an easy, fast and elegant way to prepare small, whole potatoes at your next dinner. Easy and beautiful courtesy of my favorite , The Barefoot Contessa. Ingredients:
2 1/2 pounds small white or yukon gold potatoes, scrubbed but not peeled (small taters!) |
1/2 stick butter (unsalted) |
2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill |
chive butter |
4 oz. butter (1 stick), softened |
1/4 cup chives |
1 teaspoon lemon juice |
sea salt, to taste |
Directions:
1. Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
2. Prepare Chive butter:
3. Take all ingredients and mix. Chill 15 minutes.
4. Using a spoon or melon baller, make small balls
5. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, top with butter and serve!!!
6. Enjoy
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