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New Potatoes with Butter, Shallots & Chervil

New Potatoes with Butter, Shallots & Chervil
Photo by Scott Phillips

Ingredients

  • 6 Tbs. unsalted butter, cut into 8 pieces, softened to room temperature
  • 2 tsp. fresh lemon juice
  • Freshly ground black pepper
  • 2-¼ lb. small (2-inch) new potatoes, such as Yukon Gold or Yellow Finn, peeled and halved lengthwise (about 14 potatoes)
  • Kosher salt
  • 2 Tbs. chopped fresh chervil or flat-leaf parsley
  • 1 large shallot, minced (about ¼ cup)

Put the potatoes in a medium pot, add water to cover by 1 inch, and season generously with about 2 Tbs. salt (the water should taste almost as salty as sea water). Bring to a boil, reduce the heat to a simmer, and gently cook the potatoes until tender when pierced with a fork, 10 to 12 minutes. (...

View full recipe at Fine Cooking

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