2 lb new potatoes, -- scrubbed
: and peeled
1 shallot, -- chopped
3 TB butter
2 TB parsley, -- chopped
3 TB lemon juice
2 ts finely chopped fresh
: tarragon (optional)
1 TB finely chopped fresh chives
: Salt and freshly ground
: black pepper
Place the potatoes in water to cover. Bring to the
boil and cook until tender, about 20 to 30 minutes.
Drain. Set aside. In a saucepan, saute the shallot in
butter until tender. Add the parsley, lemon juice,
tarragon and chives to taste. Season with salt and
pepper. When ready to serve, reheat the herb butter
and add the potatoes, just to heat through.
