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Yukon Golds with Shallot Butter
© Lucy Schaeffer

Yukon Golds with Shallot Butter

  • ACTIVE: 10 MIN
  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

  1. 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
  2. 1 teaspoon yellow mustard seeds
  3. 4 tablespoons unsalted butter, softened
  4. 1 tablespoon minced parsley
  5. 1 medium shallot, minced
  6. 2 teaspoons fresh lemon juice
  7. Salt and freshly ground pepper
  1. In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
  2. Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
  3. Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.
Make Ahead The shallot butter can be refrigerated for 1 week.
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