Potatoes with Shallot-Garlic Butter

A yummy potato side-dish for steaks, fish, hamburgers. Use fresh chives, not dried. If you don't have fresh chives, then get some. Everyone should have chives in their garden. They're pretty and they taste good. Don't have a garden? Grow them in a large pot (not small — give them room to get big!) in a sunny spot. Chives in the ground survive cold winters just fine, but you can bring the potted chives inside. Just water occasionally and they'll return in the spring.

Potatoes with Shallot-Garlic Butter (and chives!) recipe follows

Potatoes with Shallot-Garlic Butter
2 lb waxy potatoes, cut into 1 inch cubes
1.5 teaspoons salt
3 Tbs of butter (I used a bit more)
2 medium shalldots, minced
1 garlic clove, minced
1/3 cup fresh chives, minced
1/4 teaspoon pepper, or to taste

1) Combined cubed potatoes with 1/2 tsp salt in a pot with water and bring to a boil. Cook until tender (10-12 minutes). Drain in colander.

2) Put butter in the pot and melt. Add shallots and garlic and cook over medium-low'ish heat, stiring occasionally, until well-softened, but not browned. 4-5 minutes

3) Increase heat to medium, add potatoes and toss to coat. Add chives and pepper and remaining salt (to taste) and cook, stirring, for about 5 minutes.

Comments

[panasianbiz]

I stumbled across your blog while I was doing some online research. This recipe sounds absolutely scrumptious! I can't wait to give it a try!