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Yukon Golds with Shallot Butter

Yukon Golds with Shallot Butter
Recipe Date:
August 10, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 1/4 small Yukon Gold potatoes, scrubbed but not peeled
  • 1 tsp yellow mustard seeds
  • 4 tbsps unsalted butter, softened
  • 1 tbsp minced parsley
  • 1 medium shallot, minced
  • 2 tsps fresh lemon juice
  • salt
  • freshly ground pepper
  1. In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
  2. *Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
  3. Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.

*MAKE AHEAD: The shallot butter can be refrigerated for 1 week.

Pair with: Beef Tenderloin Sandwich with Norton-Shiitake Sauce

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