I bought a colorful mix of baby potatoes  from the Union Square Green Market and had nothing particular in mind. When it was time to think about dinner, I decided on fish so I started thinking up a complimentary potato side. Roasted, mashed, and fried all seemed wrong, too heavy and too country to share a plate with a delicate filet, perhaps Sole or Turbot? For some reason, I was thinking about an elegant dinner with all the place settings, napkin holders, wine glasses, and all. I guess I was just day-dreaming about what would be impossible at the moment. We’re covered in cardboard boxes here, mostly partially packed ones. If you haven’t heard yet, we’re moving in 5 days!

Buttered Baby Potatoes with Chives

My dream bubble quickly popped but I was so enamored with this image of elegant potatoes, I made just this part of that whole fantasy. Boiled often sounds boring so I find myself steering away from that cooking method, but here, these are boiled, and simple but not boring. Once boiled, the skins of potatoes are easily peeled, and why not show off these beautiful potatoes in the shapes and colors that nature intended. There is enough variation for it’s own intrigue, like a set of pebbles by the lake. Just a little butter gives them a glossy sheen. I threw on some chives and black sea salt for even more color, but feel free to try different herbs and salts. This is a pretty blank (but not boring!) canvas.

peeled potatoes in front of raw potatoes

Buttered Baby Potatoes

  • small waxy baby potatoes
  • 1 teaspoon butter for every 6 baby potatoes
  • chopped chives for garnish
  • sea salt to taste

Instructions –

1. Bring a pot of salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, or until fork tender.

2. Drain potatoes and rinse briefly with cold water. You don’t want to cool the potatoes completely, just enough to handle them. Peel potato skins (should be pretty easy).

Tip: Potatoes are easier to peel when they are still warm. If you are doing a large batch, don’t cool all the potatoes at once. Leave half in the hot water while you start peeling the first half. Then, drain and peel the rest.

3. Melt butter in a pan on medium heat. Toss potatoes in to coat. Put potatoes in a serving bowl or plate and sprinkle with salt and chives.

Buttered Baby Potatoes 6

posted by jessica at 10:25 AM Filed under French, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.