Tart and a little nutty, this Warm Fingerling Potatoes with Lemon Brown Butter recipe is a classic side dish perfect for anytime.
In Maine, Mildred Brown Schrumpf, better known as Brownie, was a fixture in food for generations. The first in her family to go to college, she became an educator who taught cooking classes and gave demonstrations all over the state. When she began writing a food column in the Bangor Daily News in the 1950s, featuring recipes, cooking advice and life anecdotes, she immediately received mail from readers glad to see her in their beloved newspaper.
That was back when nearly every household subscribed to a newspaper, and most people read it daily.
When I arrived in Maine in 2014, Brownie's influence and notoriety was so enduring that people still spoke about her and her work in the present tense. That was 20 years after her column ended, and several years after her death.
Several months ago, I began digging into her archives to experiment with her recipes. I've been working on a book about her for several years, and this was a great way for me to better understand her culinary perspective.
This recipe for Warm Fingerling Potatoes with Lemon Brown Butter is a modern take on Brownie's Potatoes with Lemon Dressing recipe published in the Bangor Daily News on Thursday, Aug. 22, 1963. The addition of brown butter adds a nuttiness to the flavor, while fresh herbs and scallions add brightness.
One of the things I have found with Brownie's work is how universal it is. She came of age during the depression and educated people from the get-go on how to eat well without spending a lot. Recipes like this, and my modern take, are inexpensive and flavorful ways to enjoy food without spending a lot.
This is delightful in the summertime served with whatever is coming off the grill. But it is also a perfect side dish for the cooler months too. I love it with grilled chicken, steak or fish best.
One of the things I love most about delving into Brownie's life and recipes is exploring the connection that came with being a writer in a newspaper. While so much changed between when Brownie began writing her column in 1951, and when I began writing my Bangor Daily News column in 2014, one thing didn't: that connection. Brownie received reader mail about her work, and so did I. It was something I wasn't expecting, but was so grateful for.
I wonder ... does anyone feel connected like that with writers really anymore?
I mean, I guess I do via this project and reading Brownie's work. But aside from that, it seems that this is something lost with the move away from printed newspapers.
Warm Fingerling Potatoes with Lemon Brown Butter
These potatoes have a decidedly tart slant to them. It’s delightful with the creamy fingerling potatoes. If you’d like lemony potatoes that are less tart, use half the amount of lemon juice.
Ingredients
- 1.5 lbs fingerling potatoes, steamed or boiled to tender
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh Italian parsley
- 1 scallion, thinly sliced
Instructions
- Place the tender, cooked potatoes in a large mixing bowl. Set aside.
- Melt the butter in a small skillet over medium heat until the butter begins to brown. Add the lemon juice and salt and whisk rapidly to combine for about 90 seconds. Note: this mixture will boil rapidly. Add the lemon zest and mix briefly. Remove from heat.
- Pour the hot lemon butter mixture over the potatoes. Stir to combine. Let sit for 2 minutes and then combine again. Add the parsley and scallion and toss to combine.
- Serve hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 15mgSodium: 291mgCarbohydrates: 35gFiber: 4gSugar: 2gProtein: 3g
