Boiled Potatoes With Butter & Chives

Simple Simple Simple. Good Good Good. A delicious pairing for grilled steak, encrusted fish, or roasted chicken.

adapted from: The New Best Recipe
serves 4

3 tablespoons unsalted butter
salt & freshly ground pepper
3 tablespoons chives, thinly sliced
2 pounds small red or new potatoes, scrubbed


Place the butter in a medium serving bowl and set aside to soften while you prepare and cook the potatoes.

Place the potatoes and 1 tablespoon salt in a Dutch oven or large pot and fill with enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer, stirring once or twice, until the potatoes are just tender when pierced with a knife. (8-18 minutes depending on the size of the potatoes.) Drain.

Using a pair of tongs to hold the potatoes, cut them each in half with a sharp knife. Place the halved potatoes in the bowl with the butter and toss to coat. Season with salt and pepper to taste, add the chives, and toss again. Serve immediately.


Variations:
Omit the chives and…
1. Replace the butter with extra virgin olive oil, add the zest from 1 lemon and 3 tablespoons of chopped fresh parsley.
2. Melt the 3 tablespoons of butter in a small skillet over med-hi heat. When the foaming subsides add 1 minced shallot, and cook until golden. Add 1 tablespoon minced, fresh sage leaves and cook until fragrant, about 1 minute. Scrape this mixture into a medium serving bowl and toss with the boiled potatoes.

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