New Potatoes with Butter, Shallots & Chervil

There couldn't be a simpler side than this. The potatoes are merely simmered and tossed with butter, shallots, and fresh chervil, an aromatic, mildly-flavored relative of parsley.

• 2-1/4 lb. small (2-inch) new potatoes, such as Yukon Gold or Yellow Finn, peeled and halved lengthwise (about 14 potatoes)
• Kosher salt
• 1 large shallot, minced (about 1/4 cup)
• 2 tsp. fresh lemon juice
• 6 Tbs. unsalted butter, cut into 8 pieces, softened to room temperature
• 2 Tbs. chopped fresh chervil or flat-leaf parsley
• Freshly ground black pepper

Put the potatoes in a medium pot, add water to cover by 1 inch, and season generously with about 2 Tbs. salt (the water should taste almost as salty as sea water). Bring to a boil, reduce the heat to a simmer, and gently cook the potatoes until tender when pierced with a fork, 10 to 12 minutes. (You want them to maintain their shape, so be careful not to overcook them.)

Meanwhile, combine the shallot, lemon juice, and a pinch of salt in a small bowl, and let sit for at least 10 minutes and up to 2 hours.

Drain the potatoes and return them to the warm pot. Immediately add the shallot mixture, butter, and chervil or parsley and gently stir to combine. Season with salt and pepper to taste and serve.

Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic

If you’re making this as a side dish for a roast, you can lower the oven to 350°F or raise it to 400°F to suit your main course. The potatoes will take a little more or less time to cook accordingly. You can roast a medley of reds, whites, and purples or just one variety alone. You can also use any variety of fingerling potatoes—just cut them into 1-inch pieces first.Video:Watch Fine Cooking's Homegrown/Homemade duo demonstrate this recipe.

• 1-3/4 lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. chopped fresh rosemary
• 2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder
• Pinch crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 12 large cloves garlic, peeled and trimmed

Position a rack in the center of the oven and heat the oven to 375°F.

In a large bowl, toss the potatoes with the olive oil, rosemary, fennel seeds, red pepper flakes, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange them cut side down in a well-spaced single layer on a rimmed baking sheet or in a shallow roasting pan, making sure to scrape out and include any herbs and oil stuck to the bowl. Roast for 20 minutes and then stir the potatoes with a spatula and scatter the garlic cloves over them.

Continue roasting, stirring every 15 minutes, until the potatoes are tender enough to pierce easily with a skewer and the skins are browned all over, crisp, and bit shriveled, about 45 minutes more. Serve immediately.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 6 baby beets, greens removed and washed
• 2-1⁄2 Tbs. red-wine vinegar; more as needed
• 1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
• 8 baby artichokes, trimmed
• 1 cup plus 4 Tbs. extra-virgin olive oil
• 1⁄4 cup dry white wine
• 2 sprigs fresh thyme
• Red pepper flakes
• Kosher salt
• 3⁄4 lb. new potatoes
• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 1 Tbs. Dijon mustard
• 1 large egg yolk
• 1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
• Freshly ground black pepper
• 2 not-so-hard-cooked eggs, peeled
• 1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Chicken Ragoût with Shiitakes & New Potatoes

• 3 Tbs. extra-virgin olive oil
• 1/2 lb. fresh shiitake mushrooms, stemmed and quartered
• 3/4 lb. baby red potatoes, quartered
• 1 cup frozen pearl onions
• 8 cloves garlic
• 2 Tbs. all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken thighs, 6 to 7 oz. each
• 1 tsp. fresh thyme leaves
• 1 cup homemade or low-salt chicken broth
• 3 Tbs. thinly sliced chives

Heat 2 Tbs. of the oil in a 12-inch skillet over medium- high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until they begin to soften, 2 minutes (don’t worry if they stick a little). Add the potatoes and cook until they begin to brown lightly, 4 to 5 minutes. Add the onions and garlic and cook until the onions are thawed and the mixture begins to brown, 3 minutes. Transfer the mixture to a bowl.

Return the skillet to the stove and heat the remaining 1 Tbs. oil over medium-high heat. Spread the flour on a plate. Season the chicken thighs generously with salt and pepper and dredge the thighs in the flour, shaking off any excess. Cook the chicken until browned on one side, 4 minutes. Flip the chicken and cook until the other side is browned, another 4 minutes. Stir in the mushroom mixture and the thyme and cook for 1 minute. Pour in the chicken broth, scraping up any browned bits in the skillet. Bring the mixture to a boil, reduce the heat to medium, cover, and simmer rapidly until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, another 15  to 20  minutes. Serve immediately, arranging the chicken on top of the vegetables and sprinkling with the chives.

New Potatoes with Butter, Shallots & Chervil

There couldn't be a simpler side than this. The potatoes are merely simmered and tossed with butter, shallots, and fresh chervil, an aromatic, mildly-flavored relative of parsley.

• 2-1/4 lb. small (2-inch) new potatoes, such as Yukon Gold or Yellow Finn, peeled and halved lengthwise (about 14 potatoes)
• Kosher salt
• 1 large shallot, minced (about 1/4 cup)
• 2 tsp. fresh lemon juice
• 6 Tbs. unsalted butter, cut into 8 pieces, softened to room temperature
• 2 Tbs. chopped fresh chervil or flat-leaf parsley
• Freshly ground black pepper

Put the potatoes in a medium pot, add water to cover by 1 inch, and season generously with about 2 Tbs. salt (the water should taste almost as salty as sea water). Bring to a boil, reduce the heat to a simmer, and gently cook the potatoes until tender when pierced with a fork, 10 to 12 minutes. (You want them to maintain their shape, so be careful not to overcook them.)

Meanwhile, combine the shallot, lemon juice, and a pinch of salt in a small bowl, and let sit for at least 10 minutes and up to 2 hours.

Drain the potatoes and return them to the warm pot. Immediately add the shallot mixture, butter, and chervil or parsley and gently stir to combine. Season with salt and pepper to taste and serve.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 6 baby beets, greens removed and washed
• 2-1⁄2 Tbs. red-wine vinegar; more as needed
• 1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
• 8 baby artichokes, trimmed
• 1 cup plus 4 Tbs. extra-virgin olive oil
• 1⁄4 cup dry white wine
• 2 sprigs fresh thyme
• Red pepper flakes
• Kosher salt
• 3⁄4 lb. new potatoes
• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 1 Tbs. Dijon mustard
• 1 large egg yolk
• 1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
• Freshly ground black pepper
• 2 not-so-hard-cooked eggs, peeled
• 1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 6 baby beets, greens removed and washed
• 2-1⁄2 Tbs. red-wine vinegar; more as needed
• 1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
• 8 baby artichokes, trimmed
• 1 cup plus 4 Tbs. extra-virgin olive oil
• 1⁄4 cup dry white wine
• 2 sprigs fresh thyme
• Red pepper flakes
• Kosher salt
• 3⁄4 lb. new potatoes
• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 1 Tbs. Dijon mustard
• 1 large egg yolk
• 1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
• Freshly ground black pepper
• 2 not-so-hard-cooked eggs, peeled
• 1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Crispy Smashed Roasted Potatoes

With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.Subscribe to Fine Cooking magazine for more super-simple techniques like this one, as well as recipes and techniques for home cooks of every skill level.

• 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
• 2-3/4 tsp. kosher salt
• 1/2 cup extra-virgin olive oil

Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Flatten and cool the potatoes:

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast the potatoes

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.