Buttery Yukon Gold Potatoes with Lemon and Shallots

Course Side Dish


  • 2 pounds small Yukon gold potatoes, washed and cut in bite size pieces
  • 2 shallots peeled and chopped in the Eco-Chop
  • 1 tbsp FRENCH PANTRY Rosemary Oil
  • 2 tbsp butter
  • 1 tsp FRENCH PANTRY Fresh Dill & Lemon Herb Blend
  • FRENCH PANTRY Salt & Pepper to taste
  • Juice of one lemon


  • Place the Forteez Large Round Mold on a microwave safe plate.
  • Place the potatoes in the mold and cover with the Octagonal Bonmat, process on high in the microwave for 5 minutes.
  • Add the shallots and toss to combine. Process on high for 2 to 5 minutes until the potatoes are fork tender. All microwaves are different so begin testing potatoes after 2 minutes. Then process for one minute at a time until desired doneness. Be careful when removing the Bonmat. Use tongs and lift it from the side away from you to prevent coming in contact with hot steam.
  • When the potatoes are done, while hot, add the remaining ingredients, except the fresh dill and stir to thoroughly combine. Transfer to a serving bowl and garnish with the fresh dill. Serves 4-6.