Servings: 6

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.

Ingredients

2-1/4 lb. small (2-inch) new potatoes, such as Yukon Gold or Yellow Finn, peeled and halved lengthwise (about 14 potatoes)
Kosher salt
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

Nutritional Sample Size based on six servings
Calories (kcal) : 250
Fat Calories (kcal): 100
Fat (g): 12
Saturated Fat (g): 7
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 3
Cholesterol (mg): 30
Sodium (mg): 480
Carbohydrates (g): 34
Fiber (g): 3
Protein (g): 3

Preparation

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.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Chervil
IN THIS RECIPE
Yukon Gold Potatoes
IN THIS RECIPE
Shallots
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (3 reviews)

sylbra | 12/05/2013
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.
FreshChef | 04/06/2011
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.
yummymommy | 04/09/2008
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!)

Rate this Recipe

Write a Review

What We're Cooking Now

Name: New Potatoes with Butter, Shallots & Chervil
Yield: 6 servings
Ingredients: 2-1/4 lb. small (2-inch) new potatoes, such as Yukon Gold or Yellow Finn, peeled and halved lengthwise (about 14 potatoes); Kosher salt; 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