These delicious new potatoes are combined with a simple white sauce and green onions.
New potatoes are those small, immature potatoes with a very thin, peeling and flaky skin. If new potatoes aren't in season or you don't have a local grower, use small round red or white potatoes, fingerlings, or "baby potatoes."
This dish makes a fabulous summer dish with grilled steaks or chicken. Or prepare the new potatoes for a Sunday dinner side dish.
- 12 small new potatoes, unpeeled
- 3 teaspoons salt, divided
- 2 cups green onions (scallions), about 2 bunches, cut into 1 1/2-inch pieces
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon freshly ground black pepper
- 1 cup milk
- Scrub potatoes. If you're using thin-skinned new potatoes, there's no need to peel them. Just scrub to rub some of the loose skin off of them.
- Put the potatoes in a large saucepan and add a few inches of water and 1 teaspoons of salt. Bring to a boil. Cover and cook the potatoes for about 10 minutes.
- Add the green onions (scallions) and cook for about 4 minutes longer, or until tender; drain.
- Meanwhile, melt the butter in a saucepan over low heat. Stir in flour, 1 teaspoon salt, and pepper. Cook for about 1 minute, sitting constantly. Gradually stir the milk into the butter and flour roux. Continue stirring and cooking until sauce has thickened.
- Turn the potatoes and green onions into a serving dish and pour sauce over.
- Add about 1/2 cup to 1 cup of steamed peas to the potatoes and sauce mixture.
- Add 1/2 cup to 1 cup of steamed fresh or frozen green beans to the potatoes and sauce mixture.
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