Boiled Potatoes With Chives Recipes

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SALT POTATOES WITH BUTTER AND CHIVES



Salt Potatoes with Butter and Chives image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds petite tri-colored or gold potatoes
1 cup kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons chopped fresh chives

Steps:

  • Bring potatoes, salt and 6 cups water to a boil in a 4-quart saucepan over medium-high heat, stirring occasionally to ensure the salt has dissolved. Lower to a simmer, then cook until potatoes are tender, 18 to 20 minutes.
  • Pour the water and potatoes into a colander in the sink and leave to air-dry for 5 minutes; you will see the salt start to form on the outside of the potatoes.
  • Transfer the potatoes to a serving dish, then pour the melted butter and sprinkle the chives over the top. Toss together, then serve immediately.

SOUR CREAM AND CHIVE POTATOES



Sour Cream and Chive Potatoes image

I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.

Provided by MizEmerilLagasse

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

4 large baking potatoes, peeled
3 tablespoons butter
2 tablespoons flour
1 (14 1/2 ounce) can low sodium chicken broth
1/2 cup cream or 1/2 cup milk
10 sprigs fresh chives, finely chopped
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces munchee cheese or 8 ounces another white cheese, grated

Steps:

  • Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
  • With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
  • In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
  • Whisk in the broth and the cream then bring it to a boil.
  • Remove from the heat and add the chives, sour cream, salt, and pepper.
  • Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
  • Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
  • Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
  • Let rest on your counter for at least 10 minutes before cutting.

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