Provincial Potatoes

  We wanted a lighter meal so for supper tonight, I fixed new potatoes with Lemon Chive Butter. They were excellent. Not as much a recipe as a method of cooking them, the directions are from the Farm Journal Country Cookbook.  The Lemon Chive Butter was equally as good on the peas I served with the potatoes. Some bacon with this and we had a nice light supper.

  Steaming small new potatoes is a great way to fix them. They stay nice and firm and do not turn to mush as can happen with boiling them. I get tired of roasting them all the time, so this was a good change of pace. I fixed half of this recipe for the three of us. It was just the right amount for three senior citizens.

  Provincial Potatoes

3 pounds new potatoes

¼ cup butter

1 Tablespoon lemon juice

1 teaspoon grated lemon rind

2 tablespoon chopped chives (these really added to the taste)

¼ teaspoon salt

Dash of pepper

  Wash potatoes. Steam, with skins on, in colander over boiling water until tender. (took about 25 minutes). 

 To make sauce, melt butter. Add remaining ingredients. Pass sauce to pour over each serving of potatoes. (It is equally good over baked potatoes.)

Makes 6 servings.