New Potatoes with Black Peppercorn Butter

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.

Instructions

1
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.
Ingredients you will need
PeppercornsPeppercorns
BrothBroth
Equipment you will use
Sauce PanSauce Pan
2
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.)
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Lemon JuiceLemon Juice
PeppercornsPeppercorns
ShallotShallot
BrandyBrandy
ButterButter
ThymeThyme
3
Cook potatoes in pot of boiling salted water until tender, about 25 minutes.
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PotatoPotato
WaterWater
Equipment you will use
PotPot
4
Drain. Quarter potatoes.
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PotatoPotato
5
Place in large bowl.
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BowlBowl
6
Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.
Ingredients you will need
PeppercornsPeppercorns
ButterButter
OnionOnion
SaltSalt
DifficultyHard
Ready In45 m.
Servings6
Health Score4
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