Servings: Serves 6–8
Melt butter in a Dutch oven or a pot large enough to hold potatoes in 2 layers. Add potatoes, salt and pepper and cover pot. Cook over low heat for 20 to 30 minutes, until potatoes can be pierced easily with a small knife. Shake pot during cooking to toss potatoes. Turn off heat and allow potatoes to steam for another 5 minutes. Don't overcook.
Remove potatoes and serve immediately with the Fillet of Beef Bourguignon.
From the April 2002 issue of O, The Oprah Magazine
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