Twice-Cooked New Potatoes With Pepita Chutney

This is an easy potato side dish where the potatoes are cooked twice and seasoned with a bit of nutty brown butter and dressed in a creamy chutney made with garlic and scallions. If you want an extra bump of garlic in the chutney, add a second clove.

Serves 4

Pepita chutney

1 cup unsalted pepita seeds ( raw or toasted) 1 garlic clove, peeled and trimmed 1 bunch scallions, trimmed

¼ cup extra-virgin olive oil

Juice of 1 lime ½ teaspoon red chile

flakes

½ teaspoon fine sea salt 8 black peppercorns

Potatoes

2 pounds new potatoes 1½ teaspoons fine sea salt 2 tablespoons unsalted butter

½ teaspoon freshly ground black pepper 2 tablespoons fresh mint leaves, thinly sliced

To prepare the chutney: Puree all of the ingredients in a blender with ¼ cup water and blend to a smooth paste. Taste and adjust the salt if needed. Keep aside until ready to use. (The chutney can be made a day ahead and stored in an air-tight container in the refrigerator.) To prepare the potatoes: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt. Add the potatoes, reduce heat to medium-high, return to a boil and cook until the potatoes are just tender when pierced with a knife, about 8 to 10 minutes. Remove with a slotted spoon and place the potatoes on a clean kitchen towel to remove as much water as possible.

Heat the butter in a medium cast-iron skillet or stainless-steel pan on mediumhigh heat until the butter melts and the milk solids just start to turn brown, then add the potatoes. Smash slightly by applying a little pressure using a flat spoon or masher. Season with the remaining ½ teaspoon of salt and the pepper. Cook until the potato skins sear and turn slightly golden brown, 2 to 2½ minutes per side. Remove from the heat and generously drizzle with the pepita chutney. Garnish with the mint and serve hot or warm.