Tiny Boiled Potatoes with Butter and Chives — Alison Roman

Name: Tiny Boiled Potatoes with Butter and Chives — Alison Roman
Cuisine: European
Ingredients: 2 pounds small, waxy potatoes; 1/2 cup unsalted butter; Kosher salt and cracked black pepper; 1 cup chives, finely chopped

3 steps

Make these tiny boiled potatoes, and serve them with the aioli and leek salsa verde you made for your chicken.

Updated at: Wed, 16 Aug 2023 23:58:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories191 kcal (10%)

Total Fat11.3 g (16%)

Carbs20.7 g (8%)

Sugars1.3 g (1%)

Protein3 g (6%)

Sodium105.8 mg (5%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 poundswaxy potatoes

small

½ cupunsalted butter

kosher salt

cracked black pepper

1 cupchives

finely chopped

Instructions

Step 1

Bring a medium pot of water to a boil. Season with salt. Add the potatoes and cook them until they’re completely tender, about 10-15 minutes. Drain them and set aside to cool slightly.

Step 2

In a small saucepan over medium heat, add the butter and lots of freshly cracked black pepper. Cook until the butter is melted and the pepper is very fragrant. Add a splash of water if needed to stop the butter from browning.

Step 3

Slice the potatoes in half (or quarters if they’re on the larger side), transfer to a bowl, and toss them with the butter. Add the chives and toss them again to coat. Season with flaky salt.

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