Fresh chives and parsley in a lemony butter sauce gives these potatoes a zesty kick. Serve them with poultry or seafood for a change of pace.
SERVES 4 TO 6
INGREDIENTS:
- 2 pounds small low-starch potatoes, such as fingerling, Yukon Gold, or red bliss, scrubbed, peeled if necessary, halved, and steamed
- 1/2 cup (1 stick) unsalted butter, melted
- 6 drops of Tabasco or another hot sauce
- Grated zest of 1 lemon
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon salt
- 1/2 teaspoon sweet paprika
INSTRUCTIONS:
- Drain the steamed potatoes and return them to the pot. Place the pot over medium heat.
- Add the melted butter, Tabasco, lemon zest, parsley, chives, salt, and paprika to the pot with the potatoes. Shake the pot gently to coat the potatoes.
- Cook the potatoes for 2 minutes, stirring occasionally to ensure they are evenly coated with the herb butter.
- Transfer the herbed buttered potatoes to a serving dish and serve hot.
