By Chef Mario
- 1 lbs. new purple potatoes, washed, quartered and blanched in salted boiling water until cooked through
- 4 tbs. of quality unsalted butter
- ¼ of whole milk yogurt
- Kosher salt and freshly ground black pepper to taste
- 1 tbs. of chopped chives
In a medium sized saucepan, place quartered potatoes and cover the potatoes by 1 inch with water and season with salt until it tastes slightly less salty than the sea. Bring it to a boil and then lowering the temperature to avoid a boil over, but it is still bubbling. Check for doneness frequently and be sure to keep an eye on the pan to void a boil over. Drain the potatoes and pat dry with a kitchen towel.
In a large sauté pan, place the butter and allow it to melt until it starts to bubble at medium high. Place potatoes in the pan and make sure not to over crowd. Lower the heat to medium heat and cook until the potatoes are nicely browned and crispy (25-35 minutes), place the cooked potatoes in a medium sized mixing bowl and season to taste.
In a small mixing bowl, place the yogurt and season to taste.
Plate the potatoes and add a dollop of yogurt and garnish with chives.