Take advantage of fall (or spring) baby new potatoes, smother them with sweet bell pepper strips and a tangy lemon butter sauce, to make this dish a perfect side for just about anything.
1 lb. baby potatoes- Yukon, red bliss, purple or fingerling
1 sweet bell pepper – red, yellow or orange, seeded and sliced into strips
1 T olive oil
1 shallot, minced
1 garlic clove, minced
½ C chicken or vegetable broth
1 T fresh or 1 teaspoon dried thyme leaves
1 T butter, chilled
2 tablespoons fresh lemon juice
1 t sea salt and pepper, to taste
Fresh chopped parsley, for garnish
Bring a pot of water to a boil, add the potatoes and reduce heat. Simmer potatoes until barely tender, about 5 minutes. Drain potatoes, cool, and halve lengthwise. Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes. Stir in stock. Add sliced bell peppers. Cook until liquid is reduced by a third, about 2 minutes. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper. Garnish with more thyme leaves or parsley. Serves 4-6.