Tiny Boiled Potatoes with Butter and Chives
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Ingredients
8–12 servings
- 2 pounds small, waxy potatoes
- 1/2 cup unsalted butter
- Kosher salt and cracked black pepper
- 1 cup chives, finely chopped
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Preparation
Step 1
Bring a medium pot of water to a boil. Season with salt. Add the potatoes and cook them until they’re completely tender, about 10-15 minutes. Drain them and set aside to cool slightly.
Step 2
In a small saucepan over medium heat, add the butter and lots of freshly cracked black pepper. Cook until the butter is melted and the pepper is very fragrant. Add a splash of water if needed to stop the butter from browning.
Step 3
Slice the potatoes in half (or quarters if they’re on the larger side), transfer to a bowl, and toss them with the butter. Add the chives and toss them again to coat. Season with flaky salt.
Step 4
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