Steamed New Potatoes with Green Garlic - Modern Farmer

Steamed New Potatoes with Green Garlic Recipe

Chef Hugh Acheson's recipe from his new cookbook, The Broad Fork, is a love song to green garlic.

Photograph Copyright © 2015 Rinne Allen

Serves 4 as a side

¼ cup (½ stick) unsalted butter
1 cup finely sliced green garlic
1½ pounds small new potatoes, cut in half if they are larger than 1 inch in diameter
¾ cup chicken stock, or water in a pinch Kosher salt

Melt the butter in a medium-size saucepan over medium-high heat, and when it bubbles and froths, add half of the green garlic. Cook for 1 minute, until aromatic, and then add the potatoes, stock, and a few pinches of kosher salt. Reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 to 20 minutes, until the potatoes are tender when prodded with a knife; if the pan becomes dry, add water continue to cook until the potatoes are tender. Add the remaining green garlic and cook for 2 more minutes. Serve immediately.



Reprinted from The Broad Fork by Hugh Acheson. Published by Clarkson Potter/Publishers. Photographs by Rinne Allen.

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