| |
|
What You Need:
(Serving Size: 4)
|
|
|
|
4 medium-sized baking potatoes
(about ½ pound each) thoroughly scrubbed
½ pound unsalted butter, cut into ½-inch bits
4 teaspoons finely chopped shallots
2 teaspoons finely chopped garlic
16 whole juniper berries, bruised with the flat of a cleaver or large knife
2 tablespoons strained fresh lemon juice
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons finely cut fresh chives
2 tablespoons finely chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 425°. Place the potatoes on a wire rack set in a shallow roasting pan and bake in the middle of the oven for 40 minutes to 1 hour, or until they show only the slightest resistance when squeezed gently between your thumb and forefinger.
|
2. Meanwhile, in a small, heavy skillet or saucepan, melt the butter over moderate heat, stirring it from time to time to prevent it from browning. Watch carefully for any sign of burning, and regulate the heat accordingly.
|
3. Add the shallots, garlic and juniper berries, and stir for 2 or 3 minutes, until the shallots are soft but not brown. Remove the pan from the heat and stir in the lemon juice, salt and pepper.
|
4. Taste for seasoning. To serve, cut a 2-inch cross in the top of each potato and press the sides gently to split the potato apart.
|
|
5. Spoon the juniper-butter sauce (reheated if necessary) into theopenings of the potatoes and sprinkle the tops with chives and parsley.
|
|
|
|
|
