New Potatoes with Black Peppercorn Butter
You can never have too many side dish recipes, so give New Potatoes with Black Peppercorn Butter a try. This gluten free and vegetarian recipe serves 6. One serving contains 292 calories, 5g of protein, and 16g of fat. If you have low-salt chicken broth, red-skinned new potatoes, butter, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.
Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes.
Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.)
Cook potatoes in pot of boiling salted water until tender, about 25 minutes.
Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.