Butter Steamed New Potatoes Smordampete Nypoteter Recipes

BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)

Steps:

• Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
• Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
• Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

STEAMED BUTTERY HERBED NEW POTATOES

Steps:

• Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
• Mix butter, herbs and salt and toss potatoes in the mixture until coated.
• Serve hot.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE

Steps:

• Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
• Steam the new potatoes in the basket for about 20 minutes.
• Let cool and then slice in quarters, lengthwise.
• Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
• Add the shallots and slowly whisk in the olive oil and dill.
• Season with salt and pepper to taste.
• (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
• Gently toss the quartered potatoes in the vinaigrette and serve.

HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)

Steps:

• Melt the butter in a large heavy bottomed pot.
• Add the whole potatoes, salt and pepper and toss well.
• Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
• Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
• Turn the heat off and keep the lid on for another 5 minutes.
• Toss gently with herbs and serve hot.
• Enjoy!

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.