Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
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Little New Potatoes with Lemon Zest
Cookbook
These days, I see charming little “creamer” potatoes more and more frequently in the market. What they are are the smallest of the red and white (and sometimes yellow) new potatoes. They are so naturally good that not much is needed after the basic boiling. Here, though, they are treated to a last minute roll in olive oil and butter with lots of fresh lemon zest. Then sent off to the table sprinkled with coarse salt.
Yield : 4 servings
Ingredients
- 1 pound “creamers” (1- to 1½-inch new potatoes)
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons butter
- Grated zest from 1½ lemons
Directions
1. Bring potatoes to a boil in a large saucepan of lightly salted water. Cook at a low boil over medium-low heat until just tender, 12 to 15 minutes. Do not overcook. Drain.
2. Return to pan over low heat to dry for 1 minute, rolling them in pan occasionally. Add olive oil, butter, and lemon zest. Season with pepper to taste. Heat 1 minute, rolling pan.
3. Transfer potatoes to serving dish. Sprinkle with coarse salt to taste and serve hot.
Notes
Simple tip:
If tiny “creamers” aren’t available, pick the smallest red or white new potato you can find. And be sure to choose ones of similar size so they cook at the same rate. And if they end up being closer to medium, then boil them and cut them in half before tossing with the seasonings.
© 2005 Leslie Revsin
Note from Cookstr's Editors
Nutritional information does not include salt and pepper to taste.
Nutritional Information
Nutrients per serving
147 kcal
1 % daily value
18 % daily value
1 % daily value
512 mg
25 mg
2 g
1 g
2 g
18 g
11 mg
7 mg
3 g
8 g
5 % daily value
