There couldn’t be a simpler side than this. The potatoes are merely simmered and tossed with butter, shallots, and fresh chervil, an aromatic, mildly-flavored relative of parsley.
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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. (You want them to maintain their shape, so be careful not to overcook them.)
Meanwhile, combine the shallot, lemon juice, and a pinch of salt in a small bowl, and let sit for at least 10 minutes and up to 2 hours.
Drain the potatoes and return them to the warm pot. Immediately add the shallot mixture, butter, and chervil or parsley and gently stir to combine. Season with salt and pepper to taste and serve.
Delicious and easy to make. My family (picky teenagers) where at first surprised by the lemony flavor than loved it and have requested that I make them again. My 16 daughter had a friend for dinner and she asked I send this recipe to her mother.
The lemon was a surprise, yet it melded well with the other bright flavors. I used 4T butter & it was plenty. Will prepare again, especially once my CSA's potatoes come in.
Really bright flavors - loved the crunch of the shallots. I would probably decrease the butter to about 4 TBSP next time I make these (and I will definitely make them again!)
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