|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These delicious new potatoes are combined with a simple white sauce and green onions.
New potatoes are those small, immature potatoes with a thin, peeling and flaky skin. If new potatoes aren't in season or you don't have a local grower, use small round red or white potatoes, fingerlings, or "baby potatoes." This dish makes a fabulous summer dish with grilled steaks or chicken, or prepare the new potatoes for a Sunday dinner side dish.
- 12 small new potatoes, unpeeled
- 3 teaspoons salt, divided
- 2 cups green onions (scallions), about 2 bunches, cut into 1 1/2-inch pieces
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon freshly ground black pepper
- 1 cup milk
Scrub potatoes. If you're using thin-skinned new potatoes, there's no need to peel them. Just scrub to rub some of the loose skin off of them.
Put the potatoes in a large saucepan and add a few inches of water and 1 teaspoons of salt. Bring to a boil. Cover and cook the potatoes for about 10 minutes.
Add the green onions (scallions) and cook for about 4 minutes longer, or until tender; drain.
Meanwhile, melt the butter in a saucepan over low heat. Stir in flour, 1 teaspoon salt, and pepper. Cook for about 1 minute, sitting constantly.
Gradually stir the milk into the butter and flour roux. Continue stirring and cooking until sauce has thickened.
Turn the potatoes and green onions into a serving dish and pour sauce over.
Add about 1/2 cup to 1 cup of steamed peas to the potatoes and sauce mixture.
Add 1/2 cup to 1 cup of steamed fresh or frozen green beans to the potatoes and sauce mixture.