I've enjoyed making several recipes from the Barefoot in Paris cookbook. Lots of butter, gruyere cheese, and cream! These potatoes are a great side dish. This recipe could also be considered Italian...only they saturate their potatoes in olive oil.
4 tablespoons (1/2 stick) unsalted butter
2½-3 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill (or 1 TBS dried herbs)
-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.
-Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.
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