Recipe Template

New Potatoes Steamed with Butter,
Parsley and Spring Onions

This is a nice alternative to plain steamed new potatoes. Although fantastic as they are try this for a change with my recipe for Parmesan Crusted Chicken Breasts.

serves 4 as a side dish.

700 gr or 1 1/2 lbs

small new potatoes (scrubbed with the skins on)

small spring onions finely sliced at an angle

1 msk or 1 tbls.

finely chopped parsley

50 gr or

butter

sea salt and freshly grated black pepper

Assembling the recipe:

If using small fresh new potatoes scrub them with a small brush to remove any sand and dirt. Place them all in the basket of a steamer. Steam for about 15 minutes, start checking with the point of a small knife for doneness after the first 10 minutes. You don't want them over cooked.

In a hot sauce pan or frying pan melt the butter and add the potatoes. Saute for a couple of minutes to remove any excess water from the steaming. Sprinkle over the chopped parsley and spring onion. Reserving a bit to decorate with with. Shake the pan vigorously to mix it all together. Give the whole thing a good hit of freshly grated black pepper and an extra large pinch of sea salt and serve.

Notes:

Like Swedes love their potatoes, I love these small new potatoes, they are the best. I can pop these like gummy bears. That says a lot coming from someone that would usually prefer pasta to potatoes. This recipe is good for when you need something that will add to a dish but not overpower the whole thing. Try them with my Parmesan Crusted Chicken Breasts, or a filet of some type of white fish such as cod (torsk). This will work with with most firm white fish and will do nicely with salmon (lax) as well.

I prefer small new potatoes not larger than a golf ball.

You can also use this recipe using olive oil to saute the potatoes in and then when done let them cool for a few minutes and dress them with my Sherry Tomato Vinaigrette or one of your own.

I read my e-mail everyday but Sat. & Sun. E-mail me if you need help with this recipe.

Mail to Bill at bill.rubino@gmail.com