Herbed New Potatoes

by Melissa on August 3, 2008

This recipe comes from Tara over at Smells Like Home. Tara was raving about these potatoes, so I figured they must be good! This is another Ina Garten recipe, Tara has several as she is the founder of Barefoot Bloggers, and it is another winner! There is not much to say about these except that they are delicious, and so easy to make! I also love the versatility of this recipe, you can change up the herbs to compliment whatever you are serving the potatoes with. We had these with Honey-Lime Baked Chicken.

Herbed New Potatoes

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled (I used mini red skinned potatoes)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill (I used a mixture of chopped cilantro, parsley, green onion and TJ’s minced roasted garlic)
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20-30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.
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{ 2 comments… read them below or add one }

joelen August 3, 2008 at 5:15 pm

I’ve seen this recipe too and I have some red potatoes that I could use for this!


Mary August 3, 2008 at 7:01 pm

this recipe looks tasty and very easy to cook, and red potatoes with fresh herbs are a great combination!


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