Wednesday, March 24, 2010


chive potatoes

Inspired by my last post, I decided to use those chives in the first of my "garden recipes."  Above I display two different dishes:  the first, on the left, buttered new potatoes that I made as a side last night with my homemade crabcakes, and the second, dinner tonight, scrambled eggs, fried potatoes, and paprika.  All sprinkled with lovely chives. 

I have made potatoes in many different ways, many different times - from roasting, to boiling, to steaming, to frying.  However, I have found that steaming the potatoes in a dutch oven on the stove, a la Barefoot Contessa style, bears delightfully buttery, perfectly cooked, results.  

Herbed New Potatoes
(adapted from Ina Garten)


4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill


Melt the butter in a Dutch oven or large heavy-bottomed pot.  Add the whole potatoes, salt, and pepper and toss well.  Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.  From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.  Turn off the heat and allow the potatoes to steam for another 5 minutes.  Don't overcook! Toss with the herbs, (I recommend chives) and serve hot.

I tend to make alot of potatoes at once, because I never fear that they will go bad.  For, I am almost always in the mood to chop some up, fry up some eggs, and season everything with paprika (my all time favorite spice.)