I only prepare baby potatoes with my salmon en croute... boiled in water and slathered with melted butter, showered with sea salt and pepper.
Then I found this recipe which I tweaked a bit ... this is now my new fave!
Ingredients:
10 baby potatoes
2 cups chicken stock
1/2 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon lemon zest
1/4 cup herbs
knob of butter
Salt and pepper to taste
Place the first six ingredients in a medium sauce pan. Heat it until it boils. Lower down the heat and continue to simmer for 20-25 minutes until the potatoes are tender.
Drain and cut each into two. Put a knob of butter, salt and pepper, lemon zest and herbs. Mix all together until potato halves are well coated.
Fast and easy... enjoy your tatters!
These was gobbled too fast so... photos next time!
Then I found this recipe which I tweaked a bit ... this is now my new fave!
Ingredients:
10 baby potatoes
2 cups chicken stock
1/2 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon lemon zest
1/4 cup herbs
knob of butter
Salt and pepper to taste
Place the first six ingredients in a medium sauce pan. Heat it until it boils. Lower down the heat and continue to simmer for 20-25 minutes until the potatoes are tender.
Drain and cut each into two. Put a knob of butter, salt and pepper, lemon zest and herbs. Mix all together until potato halves are well coated.
Fast and easy... enjoy your tatters!
These was gobbled too fast so... photos next time!
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