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Sage Salted Butter Baby Potatoes with a Sprinkle of Lemon Tellicherry Pepper

A ‘savory’ simple side dish

Recipe by: Gabrielle

SERVES: 6

PREP TIME: 5 minutes COOK TIME: 30 minutes TOTAL TIME: 40 minutes

INGREDIENTS

• 18 small potatoes (2 lbs.) scrubbed, such as Yukon Gold, Red Bliss, or heirloom varieties, 1½”diameter
• 3 Tbsp. unsalted butter
• 6 Tbsp. GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
• 1 tsp. + 1 Tbsp. GC Napa Valley Natural Sage Finishing Sea Salt
• ¼ tsp. + ¼ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
• 2 Tbsp. fresh chives or green onion tops, thinly sliced

TO PREPARE

1. Place potatoes in a saucepan with enough water to cover by 1”. Bring to a boil over high heat, then reduce to medium heat and gently boil potatoes until easily pierced with a knife, about 20 minutes.
2. Melt unsalted butter in a small pan with 1 tsp. Sage Finishing Sea Salt and ¼ tsp. Lemon Tellicherry Pepper. Remove from heat and allow the salt and pepper to season the butter.
3. Drain potatoes and let dry in the pan
4. Warm the seasoned butter.

TO SERVE

Place hot potatoes in a single layer on a serving platter. Liberally brush each potato on all sides with seasoned butter. Using a serving fork,   press down gently on each potato to crack open slightly. Generously drizzle Savory Olive Oil, allowing the oil to penetrate the potato. Season to taste with 1 Tbsp. Sage Finishing Sea Salt and ¼ tsp. Lemon Tellicherry Pepper. Garnish with chives or green onion.

SHOPPING LIST

• 18 small potatoes (2 lbs.) such as Yukon Gold, Red Bliss, or heirloom varieties, 1½” diameter
• 1 stick unsalted butter
• 1 small bunch chives or green onions