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Yukon Golds with Shallot Butter

© Lucy Schaeffer

Yukon Golds with Shallot Butter

Contributed by Andy Ayers

ACTIVE: 10 MIN
TOTAL TIME: 20 MIN
SERVINGS: 6

•FAST
•STAFF-FAVORITE
•VEGETARIAN

Slideshow: More Potato Recipes

2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
1 teaspoon yellow mustard seeds
4 tablespoons unsalted butter, softened
1 tablespoon minced parsley
1 medium shallot, minced
2 teaspoons fresh lemon juice
Salt and freshly ground pepper

In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
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.
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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