New Potatoes with Butter, Shallots & Chervil
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.
2-1/4 lb. small (2-inch) new potatoes, such as Yukon Gold or Yellow Finn, peeled and halved lengthwise (about 14 potatoes)
1 large shallot, minced (about 1/4 cup)
2 tsp. fresh lemon juice
6 Tbs. unsalted butter, cut into 8 pieces, softened to room temperature
2 Tbs. chopped fresh chervil or flat-leaf parsley
Freshly ground black pepper
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.
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 85
, pp. 42
April 2, 2007