Equipment
* optional
Ingredients
Vegetables
- 500 g red potatoes, scrubbed and cut into 2.5cm cubes
- 300 g english cucumber, halved lengthwise and sliced into 5mm thick half-moons
Lemon-Parsley Butter
- 60 g unsalted butter, cut into pieces
- 4 g lemon zest, finely grated
- 20 ml lemon juice, freshly squeezed
- 15 g fresh flat-leaf parsley, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the cubed red potatoes in a steamer basket set over simmering water. Cover and steam for 12 to 15 minutes, or until the potatoes are completely tender when pierced with a fork.
While the potatoes are finishing, melt the unsalted butter in a large skillet over medium-low heat. Add the cucumber slices, kosher salt, and black pepper. Toss gently for 2 minutes, just until the cucumbers are warmed through and coated in butter, but still retain their crunch.
Remove the skillet from the heat. Transfer the hot, steamed red potatoes directly into the skillet with the cucumbers. Add the lemon zest, lemon juice, and chopped parsley.
Toss all the ingredients together gently until the potatoes and cucumbers are evenly coated with the lemon-parsley butter. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately while warm.
Chef's Notes
- Cooking cucumbers might seem unusual to modern Western palates, but heating them gently in butter is a classic French technique that brings out a surprising sweetness and melon-like aroma.
- For an extra layer of flavor, you can lightly salt the cucumber slices and let them drain in a colander for 15 minutes before cooking. This removes excess water and concentrates their flavor.
- Leaving the skins on the red potatoes not only adds a lovely visual contrast but also retains valuable pectin and nutrients that help the potatoes hold their shape when tossed.
- The residual heat of the potatoes is crucial here. Tossing the piping hot potatoes with the butter and lemon juice creates a very light emulsion, giving the dish a luxurious mouthfeel without feeling greasy.
Storage
Refrigerator: 3 days — Cucumbers will lose their crispness and soften further upon reheating, though the flavor remains excellent.
Reheating: Warm gently in a skillet over medium-low heat to prevent the butter from breaking.
