Just because a potato is small doesn't mean it's a true new potato. New potatoes are immature potatoes which have been harvested early. They range in size from small to nearly tennis ball size. You can tell whether or not it is a new by the skin. It should be very thin -- even flaking in places -- and very easy to rub or scrub off of the potatoes. They are moist with a smooth, creamy texture.
A simple 5-minute garlic and cream sauce flavors these delicious new potatoes.
- Scrub the potatoes with a rough potato glove or mitt, or use a clean nylon scouring pad or cloth. It doesn't matter if you get all of the skin off, just the flaky bits and any dirt. Trim any cuts or damaged areas.
- Leave small potatoes whole and the larger potatoes in halves or quarters; put them in a large saucepan. Cover with water, rinse, and drain. Cover with water again and add 1 1/2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to low, cover, and keep at a gently boil for about 12 to 14 minutes, or until the potatoes are fork tender. Drain off the water and set aside.
- Meanwhile, in a small saucepan , skillet, or sauté pan over medium-low heat, melt the butter. Add the pressed garlic. Sauté, stirring, for 2 minutes.
- Add the cream to the butter and garlic; bring to a boil. Add the chives and continue cooking for 30 seconds. Taste and add kosher salt and black pepper, as needed. If you use salted butter, you might not need more than a dash of salt.
- Pour the hot cream mixture over the potatoes. If the potatoes have cooled, reheat them with the cream until hot.
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