New Potatoes With Lemon Chive Butter Food

LEMON POTATOES

Steps:

• Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

NEW POTATOES WITH LEMON BUTTER

Steps:

• Scrub potatoes.
• Pare a thin strip of skin about 1/2" wide around centre of each potato.
• Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
• Bring to a boil.
• Cover and boil gently for about 20 minutes or until potatoes are tender.
• Drain off water.
• Return to heat for a short time to dry them off.
• Melt butter.
• Stir in lemon juice, chives, and 1/4 teaspoons salt.
• Pour over potatoes, turning them to coat with the butter.

NEW POTATOES WITH LEMON & CHIVE BUTTER

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

BOILED POTATOES WITH CHIVES

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

NEW POTATOES WITH LEMON BUTTER SAUCE

Steps:

• Peel a 1 inch band around the middle of the potatoe (optional).
• Boil potatoes, until tender, about 20-25
• minute.
• Meanwhile, in a small saucepan, combine the remaining ingredients and bring to a boil-but do not allow the butter to brown.
• Drain potatoes and transfer to a shallow serving dish.
• Pour the hot butter sauce over all.
• Serve immediately.

BUTTERED NEW POTATOES WITH CHIVES

Steps:

• Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.

LEMON & GARLIC NEW POTATOES

Steps:

• Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

LEMON HORSERADISH NEW POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
• Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

NEW POTATOES IN CHIVE BUTTER

Steps:

• In a large bowl, combine butter, chives, pepper, and salt to taste.
• If desired, with a channel knife, cut two intersecting strips around middle of each potato.
• In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
• Serve potatoes warm.

LEMON-BUTTER NEW POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.