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Craig Claiborne

New Potatoes, French Style

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Preparation info

  • 6 to 8

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds small new potatoes
  • Chicken or Beef Stock
  • ½ teaspoon

Method

  1. Wash and scrape the potatoes; leave them whole. Pour one inch of stock into a saucepan and bring to a boil. Add the potatoes and salt, cover, and bring again to a boil. Cook for fifteen to twenty minutes, depending on the size of the potatoes.

  2. Add the butte

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