Saturday, April 28, 2012

Red Potatoes a la Nicholson with Lemon Chive Butter

When I cook with fats, I make a point of using mainly olive oil, canola oil if the cooking temperature is higher than olive oil can take, and butter. When I cook with butter, it is because the flavors of the dish demand it. Butter is often best melted on the top of cooked foods where it can mingle comfortably with the other flavors. How much butter do you use when you smash your potatoes? Likely quite a bit more than if you prepare them like this. Potatoes are such a good for you food when eaten with the skin. If you are interested in calories, here they are.

This very simple dish is spot on use of butter.

Red Potatoes with Lemon Chive Butter


16 small red "new" potatoes, rinsed, halved, and steamed until soft
2 T butter
2 T chives, chopped
2 t lemon juice, fresh squeezed

What to do:

While the potatoes are steaming, prep the other three ingredients.

Remove the strainer from the pot and drain out the water. Return the potatoes to the still hot pot and add the rest of the ingredients. Toss until the butter is melted and the potatoes are well coated.

You may want to season it here, but I don't usually. The butter has sufficient salt. A little fresh cracked black pepper would be good. Bits of garlic too. But I wouldn't get too fancy with this.

Keep it simple, fast, and fresh. That's one of the things that makes this dish incredibly mindful. There is no war of flavors arguing for attention. Just the perfect harmony of a food quartet. No surprises. This recipe is dedicated to Jack.

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