Baby Red Potatoes with Lemon and Chives
By Julia Collin DavisonPublished on April 1, 2024
Time
30 minutes
Yield
Serves 8
Ingredients
3 pounds baby red potatoes, unpeeled½ teaspoon table salt, plus salt for cooking the potatoes6 tablespoons unsalted butter ¼ cup minced fresh chives 1 teaspoon lemon zest ½ teaspoon pepper
Instructions
- Place potatoes in large Dutch oven and add water to cover by 1 inch. Add 1 teaspoon salt and bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, 10-15 minutes.
- Drain potatoes and return to pot. Add butter, chives, lemon zest, ½ teaspoon salt, and pepper and toss gently until butter is melted and potatoes are well coated. Cover and keep warm until ready to serve.
Time
30 minutesYield
Serves 8Ingredients
3 pounds baby red potatoes, unpeeled
½ teaspoon table salt, plus salt for cooking the potatoes
6 tablespoons unsalted butter
¼ cup minced fresh chives
1 teaspoon lemon zest
½ teaspoon pepper
Ingredients
3 pounds baby red potatoes, unpeeled
½ teaspoon table salt, plus salt for cooking the potatoes
6 tablespoons unsalted butter
¼ cup minced fresh chives
1 teaspoon lemon zest
½ teaspoon pepper
Ingredients
3 pounds baby red potatoes, unpeeled
½ teaspoon table salt, plus salt for cooking the potatoes
6 tablespoons unsalted butter
¼ cup minced fresh chives
1 teaspoon lemon zest
½ teaspoon pepper
Why This Recipe Works
We chose small, waxy potatoes because they cook quickly and evenly even when kept whole. We elevated their flavor with some butter, chives, and lemon zest for a simple but unbeatable side dish.
Instructions
- Place potatoes in large Dutch oven and add water to cover by 1 inch. Add 1 teaspoon salt and bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, 10-15 minutes.
- Drain potatoes and return to pot. Add butter, chives, lemon zest, ½ teaspoon salt, and pepper and toss gently until butter is melted and potatoes are well coated. Cover and keep warm until ready to serve.
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