Crushed Lemon Fingerling PotatoesMakes 4 Servings
|*||3 cups freshly squeezed lemon juice|
|*||2 sticks unsalted butter, slightly softened|
|*||2 tsp. finely chopped lemon zest|
|*||Salt and freshly ground pepper|
|*||1 lb. fingerling potatoes, roasted and halved|
|*||3 tbls. chopped fresh parsley|
|1||Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup; let cool. Mix together butter, reduced lemon juice and zest in a bowl until combined and season with salt and pepper.|
|2||Heat a few tablespoons of the butter in a large saute pan over medium heat. Add the potatoes and saute for a few minutes. Fold in the parsley and season with salt and pepper to taste.|
- Serve with Spanish Spiced Pan Roasted Chicken with Parsley-Mint Sauce and Roasted Garlic Spinach. See Recipe Index.
- The remaining butter can be tightly covered and refrigerated for up to one week. Use to saute or flavor vegetables, fish or chicken.
Chef Bobby Flay, Bolo Restaurant, New York, New York