Butterball Potatoes Recipe

Peel and thinly slice the red onion into half-moons about 2–3 mm thick.

In a small saucepan combine apple cider vinegar, water, sugar, kosher salt and peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve (about 2–3 minutes). Remove from heat.

Place the sliced onions in a heatproof jar or bowl and pour the hot pickling liquid over them, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before serving. Will keep refrigerated up to 2 weeks.

Rinse and thoroughly dry the shishito peppers. Trim any stems if needed but leave most intact for handling.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the shishitos in a single layer and cook, shaking the pan occasionally, until blistered and charred in spots, about 6–8 minutes. Remove from heat and immediately toss with 1/2 teaspoon sea salt and the optional toasted sesame seeds. Keep warm.

Rinse the butterball potatoes and leave skins on. Place in a large pot and cover with cold water by 1–2 cm. Add 1/2 teaspoon fine sea salt to the water.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife (about 12–18 minutes depending on size). Drain well and return to the still-warm pot off the heat to steam dry for 2 minutes.

While potatoes are hot, add 2 tablespoons unsalted butter and gently toss or lightly smash a few potatoes with the back of a spoon to create some broken surfaces that will hold the sauce (do not fully mash).

In a small bowl combine 1 cup crème fraîche and 2 tablespoons prepared horseradish. Taste and season with remaining 1/2 teaspoon fine sea salt and freshly ground black pepper (about 1 teaspoon) as desired. If you prefer milder heat, start with 1 tablespoon horseradish and adjust.

Fold the horseradish crème fraîche mixture into the hot potatoes so the sauce warms and coats them evenly. Spoon potatoes onto a serving platter.

Scatter pickled red onions over the potatoes (use as much as you like; about half the jar for a bright tang). Arrange blistered shishito peppers alongside or on top.

Finish with a sprinkle of sliced fresh chives and an extra crack of black pepper. Serve warm or at room temperature.