Servings: Serves 6–8
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 1/2 pounds (about 26) small white potatoes
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
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.