What is it about tiny things that often make them taste so much better than their larger counterparts? I haven’t been able to figure it out, but I love tiny food. What about you? It may totally be because I am a little strange. I wasn’t always like this, but having children makes you a little crazy. Or a lot crazy, depending on what day it is.

I found these little Honey Gold potatoes at the store awhile back, buy one get one free. They were so cute and tiny, I just had to have them. I hadn’t had a chance to cook them yet, mainly because they were shoved to the back of the refrigerator and I forgot about them. You see, my husband bought me one of those fancy new refrigerators with the double French doors on the top and then two freezer drawers on the bottom. I love it! It’s probably my favorite appliance, well besides the Kitchen Aid. When we first got it he said that he thought there was no way we would ever fill that thing up, because it’s huge. Well, he was wrong. It is always so full that you have to dig around to find things. It’s a little ridiculous, actually.

Anyway, I was making a pasta dish for dinner and I needed a side dish. When I found these in the back of the fridge, I knew they would be perfect, especially when I realized that I had these fresh chives in there too.

I didn’t do a whole lot of measuring on this recipe, mainly because I just kind of threw it together. Also because you can adjust this according to how many people you are trying to feed.

Tiny Potatoes

• honey gold potatoes, as many as you need
• fresh chives
• fresh squeezed lemon juice
• butter
• salt, sea salt or kosher

Take out as many potatoes as your going to use and rinse and wash them off, leaving the skins on. Then I take a small pairing knife and make several little slits all over each potato. Place them in a small saucepan (whatever size you need for the amount of potatoes you are using) with some salt and about 2 tablespoons of butter, then cover them with just enough water to cover the tops. Put them on medium high heat and cover them with a lid. You will want to cook them until they are soft all the way through. After about 10-12 minutes you can check them by sticking a fork (or a knife) into one and checking to make sure it’s soft inside.

While they are cooking, take your fresh chives and chop them up so the pieces are small. Take a lemon and cut it in half and remove seeds from one half.

When the potatoes are done, remove them from heat and drain them, then place them on a serving dish.  I took a fork and just poked it down in two or three places on each potato. Just enough to break them open just a bit so that the butter and lemon juice get down inside them. Then squeeze your lemon over the tops of the potatoes so that they are all covered. Next, take some butter and put a small piece over each one so that it melts down over the top. Then give them a generous amount of salt and sprinkle the chives over them.

These are so good and so simple. A perfect side dish that doesn’t require much effort.

Enjoy!