My first cousins and their families were over for lunch, swimming and afternoon snacks. They bought dessert and a delicious roast beef with sauce made with truffle oil. I prepared grilled lamb chops and, as sidings, sweet yellow corn and this dish of buttered pearl potatoes with fresh parsley.
There is an older version of this recipe which I am now retiring. In this new recipe, the ingredients and procedure have been modified a little bit and I find the results far better,
This dish is very easy to make. Halve the pearl potatoes, boil in salted water until tender but still firm, drain and, while still very hot, toss with butter, olive oil, grated garlic, chopped parsley, thyme and freshly cracked black pepper. Serve as an appetizer, a warm salad or a side dish.
- 1 kilograms pearl potatoes rinsed and scrubbed
- 1/8 cup butter
- 1/8 cup extra virgin olive oil
- 1/2 teaspoon grated garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- juice of one lemon
- freshly cracked black pepper
- Cut the potatoes in half.
- Cook the halved potatoes in boiling salted water until just tender to the bite. DO NOT allow them to overcook and turn mushy. They must be able to retain their shape.
- When the potatoes are done, drain them well then tip into a large mixing bowl. Add all the other ingredients but only half of the lemon juice. Toss well to coat each piece of potato with the herbs and seasonings. Even if the butter is cold, it will melt in the heat of the newly cooked potatoes.
- Leave the potatoes to soak in the oils, herbs and seasonings. After about 15 minutes, taste a piece of potato. Add more lemon juice, salt or pepper, or all of them, if needed.
- Serve the potatoes as a finger food, as a snack, as a side dish or as a delicious warm salad.
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