Ingredients
- 2 ¼ lb small (2-inch) new potatoes (peeled and halved lengthwise)
- Kosher salt
- 1 large shallot (minced (about 1/4 cup))
- 2 teaspoons fresh lemon juice
- 6 tablespoons unsalted butter (cut into 8 pieces, softened to room temperature)
- 2 tablespoons chopped fresh chervil or flat-leaf parsley
- Freshly ground black pepper
Instructions
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Put the potatoes in a medium pot, add water to cover by 1 inch, and season generously with about 2 Tbs. salt (the water should taste almost as salty as sea water).
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Bring to a boil, reduce the heat to a simmer, and gently cook the potatoes until tender when pierced with a fork, 10 to 12 minutes. Be careful not to overcook.
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Meanwhile, combine the shallot, lemon juice, and a pinch of salt in a small bowl and let sit for at least 10 minutes and up to 2 hours.
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Drain the potatoes and return them to the warm pot.
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Immediately add the shallot mixture, butter, and chervil or parsley and gently stir to combine.
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Season with salt and pepper to taste and serve.
Notes
Recipe ©2021 by The Herb Society of America.
