Yieldtree Potatoes with Shallots is a delicate vegetable dish of boiled potatoes and shallots gently fried together. This dish goes equally well with hot or cold meats.
2 lb. new potatoes, boiled for minutes in their skins and cooled
2 oz. butter
2 fl. oz. olive oil
1 lb. shallots, peeled
1 garlic clove, crushed
2 teaspoon salt
2 teaspoon black pepper
1 tablespoon chopped fresh parsley
Carefully remove and discard the skins from the potatoes.
In a large saucepan, melt the butter with the oil over moderately low heat. When the foam subsides, add the potatoes, shaliots, garlic, salt and pepper and cover the saucepan. Cook the mixture, shaking the pan occasionally, for 15 to 20 minutes or until the shallots are tender when pierced with the point of a sharp knife.
Remove the pan from the heat and transfer the contents to a warmed serving dish. Sprinkle over the parsley and serve immediately.