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Truffled Fingerling Smashed Potatoes
Crispy Curried New Potatoes
Chervil and Butter New Potatoes
- 2 pounds new potatoes, washed
- 3 tablespoons unsalted butter
- 1/2 cup coarsely chopped fresh chervil
- 1 tablespoon fleur de sel
Chervil’s delicate anise flavor pairs with butter and fleur de sel to add richness to spring’s first baby potatoes.
What to buy: Chervil is available at gourmet grocery stores and farmers’ markets. If you can’t find it, substitute a mixture of Italian parsley and tarragon.
Fleur de sel is a hand-harvested sea salt that is moister than other salts and has a nice crunch and a distinct mineral taste—all qualities that stand out in this dish. It can be found at gourmet grocery stores.
- 1Fill a medium pot with 1 inch of heavily salted water. Bring to a boil over high heat and set a steamer basket inside. Reduce heat to low so the water is simmering.
- 2Place potatoes in the steamer basket. Cover the pot and steam potatoes until they are fork tender, about 40 minutes to 1 hour. Remove the steamer basket from the pot, drain remaining water, and place potatoes back in the pot to steam dry, about 5 minutes.
- 3Add butter and season with freshly ground black pepper. Gently stir until potatoes are coated in butter. Transfer potatoes to a serving tray or a large plate, sprinkle with chervil and fleur de sel, and serve immediately.