This Winter's Eve Supper main dish from Chef Doug Ruley features fresh local sea bass flavored with citrus and an herb finishing oil.
- 12 baby Yukon gold potatoes
- 4 tablespoons unsalted butter
- 2 teaspoons Old Bay seasoning
- 1 tablespoon olive oil
- 1 tablespoon minced chives
Heat oven to 425°. Rinse potatoes. Cut thin slits in each one without cutting all the way through (cut as many as you can - the potatoes should remain whole at the bottom.) Place potatoes slice side up in a baking dish.
In a small sauce pan, heat butter until slightly browned. Take off heat and add olive oil. Spoon butter mixture over potatoes generously so to butter soak them. Dust potatoes with Old Bay. Bake for about 30 minutes until crispy and golden (can be baked with fish for roughly the same time). Once cooked, sprinkle with chives.
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This Winter's Eve Supper side salad from Chef Doug Ruley features fresh local salad greens with a light citrus and honey dressing.