New Potatoes with Pancetta, Walnut Oil and Sherry Vinegar

-Steam 1 pound of new potatoes until tender when pierced with the tip of a knife. (They will be used whole.)

-Combine 1 TBS Dijon mustard, a pinch of sugar and 3 pinches of sea salt.

-Whisk in 1 TBS sherry vinegar, then 4 TBS of walnut oil.

-Stir in a 1 TBS cold water and a little pepper.

-Broil 8 thin slices of pancetta until crisp. Snap them into short pieces.

-Coarsely chop some chives.

-Spoon the warm potatoes into a serving dish, toss gently with the dressing then fold in the chives and pancetta.

New Potatoes with Fennel, Artichokes and Fontina Cheese

-Preheat your oven to 425 degrees.

-Slice 2# potatoes into 1/8 inch thick slices.

-Slice up 2 bulbs of fennel.

-Melt 2 TBS butter in a Dutch oven over medium-high heat.

-Add the fennel and potatoes, ½ tsp salt and ½ tsp dried rosemary or 1 TBS fresh (chopped) and cook 4 minutes.

-Add 1 cup low sodium chicken broth, 1 cup heavy cream, one 4 ounce jar drained artichoke hearts and 2 bay leaves and bring to a simmer.

-Cover and reduce heat, simmer until potatoes are just tender, about 10 minutes.

-Discard the bay leaves.

-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.

-Bake until top is golden, about 20-25 minutes. Let potatoes cool 10 minutes before serving.

Buttered New Potatoes with Herbs

-Place 1-2 pounds baby new potatoes in a sauce pan.

-Cover with water. 

-Sprinkle generously with Celtic sea salt and bring to boil.

-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes.

-Drain well.

-Return potatoes to saucepan.

-Add ¼ cup butter to pan; stir over medium heat until butter melts and coats potatoes.

-Sprinkle with any combination of chopped parsley, basil or cilantro

-Season with more sea salt and some freshly ground black pepper.

-Toss gently then transfer potatoes to a bowl and serve.

Buttered New Potatoes and Fresh Dill

-Place 1.5 pounds new potatoes in a saucepan. 

-Cover with water. Sprinkle generously with salt and bring to boil.

-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.

-Return potatoes to saucepan.

-Add ¼ cup butter (½ stick) to pan; stir over medium heat until butter melts and coats potatoes.

-Sprinkle with 3 TBS finely chopped dill, salt and pepper.

-Toss gently then transfer potatoes to bowl and serve.

Buttered New Potatoes and Chives

-Place 1-2 pounds baby new potatoes in a saucepan. 

-Cover with water.  Sprinkle generously with salt and bring to boil.

-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.

-Return potatoes to saucepan.

-Add ¼ cup butter (½ stick) to pan; stir over medium heat until butter melts and coats potatoes.

-Sprinkle with ½ bunch chopped chives, salt, and pepper.

-Toss gently then transfer potatoes to bowl and serve.