Butter Steamed New Potatoes Smordampete Nypoteter Recipes

BUTTERED NEW POTATOES

Steps:

• Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
• Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

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.

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
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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.

CRUSTY NEW POTATOES

Steps:

• Preheat oven to 400 degrees.
• Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes.
• Drain and peel.
• Melt butter and add seasoning salt.
• Roll each potato in seasoned butter, then in crushed cornflakes.
• Place in glass baking dish.
• Bake 25 minutes.

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.