| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1995 | 1 | Servings | ||
INGREDIENTS
| 3 | T | Unsalted butter, softened |
| 1/2 | c | Pieces fresh chives |
| 1/2-inch | ||
| Freshly ground black pepper | ||
| to taste | ||
| 3 | lb | Small new potatoes, about 1 |
| to 1 1/2 | ||
| inches in | ||
| diameterscrubbed |
INSTRUCTIONS
In a large bowl, combine butter, chives, pepper, and salt to taste. If desired, with a channel knife, cut two intersecting strips around middle of each potato. In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine. Serve potatoes warm. Serves 6. Gourmet May 1995 Converted by MC_Buster. Per serving: 305 Calories (kcal); 34g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 93mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
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Calories: 2890
Calories From Fat: 2208
Total Fat: 245.5g
Cholesterol: 727.6mg
Sodium: 394.6mg
Potassium: 1468.9mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 158.6g