Sunday, April 16, 2006

New Potatoes With Lemon-Butter Sauce

This lemon-butter sauce can make boiled potatoes extra special.

Serves: 8

8 medium red-skinned potatoes
1/2 cups (1 stick) butter
1/4 cup vegetable or olive oil
6 tabslpoons lemon juice
3 tablespoons finely minced fresh chives
2 tablespoons finely minced fresh parsley
1 tabslpoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon black-pepper
1/2 teaspoon grated nutmeg
1/8 teaspoon mace

Peel the potatoes, leavig a band fo skin about 1 1/2 inches wide around the middle of each. Place in a mediun saucepan, cover with cold water, and boil until tender; about 20 to 25 minutes.

Meanwhile, in a small saucepan, combine the remaining ingredients and bring to a boil-but do not allow the butter to brown. Drain the potatoes and transfer to a shallow serving dish. Pour the hot butter sauce over all. Serve immediately.

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