Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  small new potatoes -- unpeeled
     1/4           Cup  butter
  1         Tablespoon  olive oil
                        grated rind of I lemon
     1/4           Cup  chopped fresh parsley or dill
  2        Tablespoons  snipped chives
     1/8      Teaspoon  freshly grated nutmeg
     1/4      Teaspoon  flour
     1/4      Teaspoon  salt
     1/4      Teaspoon  freshly ground pepper
  3        Tablespoons  lemon juice

Preparation:

In 4-quart saucepan, place potatoes in salted water to cover. Bring to boil over medium heat, cook gently 15 to 20 minutes, until fork tender. Drain. Peel potatoes or leave skins on. Keep warm. Heat butter and oil. Stir in rind, parsley, chives, nutmeg, flour, salt, and pepper. Heat slowly while stirring. Do not boil. Sauce will thicken slightly. (may be made earlier in day,up to this point ; keep at room temperature until serving.) At serving time, stir lemon juice into warmed sauce. Pour mixture over potatoes. Toss to coat. Makes four to six servings.

Nutritional Information:

541 Calories (kcal); 60g Total Fat; (95% calories from fat); 1g Protein; 5g Carbohydrate; 124mg Cholesterol; 1002mg Sodium