| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
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 |
|
|
; diameter),scrubbed |
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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“God is glorified by a thankful heart.”