Prepared in herb-infused water and finished with a good quality extra virgin olive oil, this side dish served as the perfect complement to the tender, beautiful lamb cutlets. Sprinkle it with fleur de sel and bright-green chives to add some color and an extra flavor. There is just something about “meat and potatoes” that really resonates with people!
To prepare the potatoes I used an adaptation of the sachet with herbs technique described by the Michelin starred chef Thomas Keller in his book “Ad Hock.” Chef Keller’s recipe was elaborate and looked somewhat time consuming so I modified it to fit my limitations of cooking at home. Chef Keller boiled thinly sliced colorful potatoes with herb sachets in three separate pots in order not to mix their colors and used them in a beautiful salad with French green beans, figs and ham. To save time, and considering the fact that I have only one cook top at home, I boiled my potatoes in one pot and used two sachets to infuse their flavor. They came out delicious! The potatoes retained their colors and became really permeated with flavor. You could taste the herbs and mild garlic in every satisfying bite – just beautiful.
Spring Potatoes with Olive Oil, Fleur de Sel & Chives
recipe detailsServes 6
- 1 ½ pound of small and medium sized mixed colorful potatoes (marble potatoes, purple marble potatoes, Bliss potatoes)
For Cheesecloth Sachets (makes 2)
- 2 Cheesecloth Sachets
- 2 bay leaves
- 6 sprigs of thyme
- 20 black peppercorns
- 2 garlic cloves, smashed and peeled
- Extra virgin olive oil
- Kosher salt and freshly ground back pepper
- Chives for garnish
To make sachets, cut a square from the cheesecloth. Place 1 bay leave, 3 thyme springs, 10 peppercorns, 1 smashed garlic clove. Make a bundle using a kitchen twine. Repeat two more times.
Cut the potatoes into quarters, place them into an 8-quart saucepan, cover with cold water, add 1 sachet of herbs, plenty of salt, and bring to a boil on a medium-high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender when pierced with knife but not mushy, about 10 minutes. Drain the potatoes.
Using a mixing bowl, combine all potatoes, drizzle generously with a good quality extra virgin olive oil, sprinkle with fleur de sel, freshly ground black pepper and toss carefully to combine. Sprinkle with thinly chopped chives. It can be served warm or at room temperature.
To serve, use an elongated plate or two small plates to position potato salad on both sides of the table.