If memory serves, my mother made potatoes in exactly three ways. (80KD? Yes?)Mashed. (Plus leftover mashed fried in patties.) Boiled. (Plus leftover boiled, fried in bacon grease with onion.)
And new potatoes tossed in browned butter.
So when my walking-distance farmers market returned with oh-so-tiny new potatoes (imported from who-knows-where since it's at least a couple of months before local potatoes will emerge) I couldn't wait to try this simple but luxuriant dish, served alongside the delicious Roasted Salmon & Asparagus.
NUTRITION NOTES ... Knowing the era ... and my Mom ... she likely used a half stick (and who knows, perhaps a whole stick) of butter. I was quite happy with just a tablespoon but many palates, I know, would appreciate more.
FOR THE RECORD ... Kalyn's Kitchen isn't often home to carbs ... except when Kalyn invites us all over for Weekend Herb Blogging. Join the fun!
NEW POTATOES with BROWNED BUTTER
Bookmark or print New Potatoes with Browned Butter
Hands-on time: ?? minutes (maybe 5 minutes?)
Time to table: ?? minutes (maybe 30 minutes?)
Serves 4
Generously salted water to cover
1 pound new potatoes
1 tablespoon unsalted butter
Good 'finishing salt' such as fleur de sel or Maldon
A few snips of chive, dill, rosemary or other herb
Bring the water to boil. Cook the potatoes until a knife slipped into the center removes easily (you want to be able to smash these with an easy press of the fork).
Meanwhile, in a small pan, melt the butter on MEDIUM HIGH. Pay attention -- the butter will move from melting to browned to black (and inedible) in an instant. If your pan is dark (and most are), it will be hard to SEE the change but you will be able to SMELL the change.
Drain the potatoes and return to the hot pan. Toss well with the browned butter until coated. Transfer to warmed serving dish. Sprinkle with salt and chives (or other herb). Serve and enjoy!
NUTRITION ESTIMATE
Per Serving: 113 Cal (23% from Fat, 8% from Protein, 69% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 20 g Carb; 3 g Fiber; NetCarb17; 15 mg Calcium; 1 mg Iron; 597 mg Sodium; 8 mg Cholesterol; Weight Watchers 2 points
ALANNA's TIPS
When you see this ♥ or ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
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