¾ c. low-salt chicken broth1 Tbsp. whole black peppercorns 2 Tbsp. brandy or red wine ¼ cup (½ stick) butter, room temp. 1 Tbsp. fresh lemon juice 2 tsp. chopped green garlic ½ tsp. chopped fresh thyme or dash dried thyme 1 lb. new potatoes

Combine broth & peppercorns in sm. saucepan. Cover & simmer 30 mins. Uncover & simmer until mixture is reduced to ¼ cup, about 15 mins. Add brandy/wine; simmer until mixture is reduced to 3 Tbsp., about 10 mins. Cool. Blend peppercorn mixture, butter, lemon juice, shallot & thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.) Cook potatoes in pot of boiling salted water until tender, about 25 mins. Drain. Quarter potatoes. Place in large bowl. Add ½ of the peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt. Makes 2-3 servings.

From Bon Appétit, Sept. 2000. by Michael Smith and Debbie Golds with American Restaurant, Kansas City, MS. Found on www.epicurious.com