Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill
Directions
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 to 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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By Chef #873478
Waukesha, 53188
on December 20, 2011
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Very tasty. We enjoyed this recipe for a change of pace. Our dinner guest
also enjoyed it.
By MamaLeigh
Virginia
on May 02, 2011
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Much to my surprise, even the kids enjoyed this side dish. The recipe couldn't be easier! I couldn't resist adding fresh garlic and diced onions, though it probably wasn't necessary to do so. I sliced the potatoes in half and tossed them with the butter and herbs just before serving, just to make it easier for the kids to eat. This simple, yet versatile side item can be thrown together in no time and will be a perfect compliment to a variety of main dishes.
By aykaytee
Metairie, LA
on February 15, 2011
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This is great! so simple to do and flavors are great! I even use dried herbs and this makes a quick and delicious way to cook potatoes! I love Ina's rustic style, yet elegant recipes!
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