Icelandic Potatoes
Because I posted an ‘oh so different’ recipe a while ago, I thought I needed to show that some sanity does simmer and brew in Icelandic kitchens.
Butter-Steamed New Potatoes. I would write the Icelandic title… but don’t have the ability to use their extended alphabet.
This recipe is for 4 servings. Keep that in mind…
30 small new potatoes. They are small in deed! There isn’t much dirt at all in Iceland – it is volcanic, so these tiny spuds have to give it their all to scrape through a living in the ground.
Scrub the potatoes – but not too hard. They’ll fly out of your hands. Pat dry. Place potatoes in casserole with 8 T. melted unsalted butter. Roll them around to coat. Cook for 30 to 45 minutes. Shake to keep them from sticking. When done, put on a platter with chopped dill. Serve at once.byDeborahonThursday, January 10, 2008
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