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 jen.hahn_5320463
arlington, MA
on January 03, 2013
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Excellent recipe! I will make these potatoes again and again. So easy, and so tasty. It took a little longer for my potatoes to cook; I may halve the larger ones next time. I didn't have fresh herbs so I used dried parsley and a dash of herbes de provence. Perfect!
By dla1008
on August 16, 2012
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These are absolutely the PERFECT way to prepare new potatoes (or the baby yukons, etc. I did half and even quarter some of the larger potatoes so they would cook more evenly. You do really need to make sure that your lid is tightly fitting, since the steam is the way they are cooking. I added a diced onion to the butter and a few small whole garlic cloves at the beginning of the cooking time and it perfumed the whole house! Used freeze dried parsley and some dried rosemary at the end since I had no fresh herbs on hand and they were STILL delicious. Thank you, Ina!!
By Chef #503477
San Diego, CA
on May 11, 2012
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It's like some miracle happens in the pot when we're not looking! These are delicious! We actually liked them better before we added the herbs. I think the saltiness is stronger with the potatoes that are cut in half because maybe they absorb more salt. My potatoes were small and medium so I cut the medium ones in half. I like the way they browned better so next time, I'll cut all in half and reduce the salt to 1/2 teaspoon. The lid on my Dutch oven wasn't tight so I just covered the pot with foil and then put the lid on top of that. I can't imagine them ever overcooking they stayed warm in the pot forever too. Great stress free dish for entertaining.
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