This time of year one of the most exciting seasonal items is the teeny tiny potatoes that start popping up in all the markets. The baby potatoes are so sweet and tasty that they don’t even need butter or anything to make them delicious . . . but of course some shallots, garlic, and lemon never hurt anything did they?! These potatoes are easy to make and they’re a great side dish for just about any protein.
This side dish could easily be made with onions (red onions would be really good) but I just love shallots so I chose to go with them. Tip for onions and shallots: To keep them from disintegrating during cooking, slice them lengthwise through the ends!
Baby Potatoes with Shallots and Lemon
Serves 2-4
- 1 pound baby potatoes (about 1-1.5″ in diameter)
- 2 tbsp olive oil
- 2 large shallots, sliced
- 2 large garlic cloves, minced
- Juice from half a lemon
Set pot of heavily salted water to boil (water should taste like seawater), then add potatoes and boil until tender, approximately 10-15 minutes. Drain potatoes. In heavy skillet, heat oil over medium heat. Add shallots and garlic and cook until shallots are golden yellow. Then add the potatoes to skillet and saute potatoes for a few minutes. Turn heat to low and cover pan, letting potatoes brown for a few minutes. Add salt and pepper to taste. Just before serving, squeeze half a lemon over the potatoes to finish.
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