New Potatoes, French Style

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds small new potatoes
  • Chicken or Beef Stock
  • Β½ teaspoon salt
  • 1 tablespoon butter
  • ΒΌ teaspoon freshly ground black pepper
  • 1Β½ teaspoons cornstarch
  • 1 tablespoon water
  • Chopped fresh parsley


  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 butter and pepper. Mix the cornstarch with the water and add to the liquid around the potatoes. (There will be only a little.) Cook for one minute, or until slightly thick and transparent. Turn potatoes out onto a serving dish and garnish with chopped parsley.

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