I bought some really nice potatoes a week and a half ago and have made this recipe for potatoes three times now. They were labeled new potatoes rather than baby potatoes, supposedly a new crop from California. It is surprising how much better potatoes can taste when they haven’t spent weeks or months in storage. I’m not hooked on potatoes generally, but when they are fresh I make the most of them. This bag of potatoes made me recall eating potatoes from my grandfather’s garden. Fresh really is better.
The fresh herbs add a nice punch of flavor without increasing the calories or fat so add them if you have them. It’s nice to add the small amounts of rosemary and thyme if you have them on hand but the parsley , chives and dill are the important herbs for this dish. The garlic is optional, if you don’t add garlic, you won’t need to let the potatoes sit for 10 minutes after you drain them, that step is to let the garlic do a bit of “cooking” while it sits in the pan with the hot potatoes.
2 pounds small red potatoes (scrubbed and quartered or halved depending on your preference for size)
1 garlic clove, finely chopped (optional)
2 tablespoons butter
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Add potatoes to a large saucepan and cover with water. Add a pinch of salt to the water if desired. Boil until potatoes are just tender, about 15 minutes. Drain water from pan; add butter to pan along with garlic and herbs. Cover pan and allow to sit for 10 minutes. Remove lid; toss potatoes until evenly coated with herbs, butter and garlic.
With lots of yummy veggies, who needs meat?
Here’s a photo I took this weekend. At the time I thought the bee was very pretty, that was before I disturbed a couple of bees and got stung!