Potatoes a la Maitre d'Hotel
A classic potato dish featuring boiled and sliced potatoes dressed with a flavorful Maitre d'Hotel butter, a simple compound butter with parsley and lemon juice.
Ingredients
- 1.5 pounds Small Yukon Gold or Red Potatoes (Kidney potatoes are traditionally used, but these are good substitutes.)
- 0.5 cup Unsalted Butter (Softened)
- 0.25 cup Fresh Parsley (Finely chopped, blanched)
- 1 tablespoon Fresh Lemon Juice
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black Pepper (Freshly ground, or to taste)
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Instructions
- 1Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- 2Bring a small pot of water to a boil. Blanch the chopped parsley by throwing it into the boiling water for 30 seconds. Drain immediately and pat dry with paper towels. This helps retain the vibrant green color.
- 3While the potatoes are cooking, in a small bowl, combine the softened butter, blanched and chopped parsley, salt, and pepper. Mix well until the parsley is evenly distributed throughout the butter. This should look like a lump of cold parsley and butter.
- 4Once the potatoes are cooked, drain them well. While still hot, slice them into 1/4-inch thick rounds. Place the sliced potatoes in a serving dish. Add the Maitre d'Hotel butter and toss gently to coat. Squeeze lemon juice over the potatoes and toss again. Serve immediately.
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