Herbed New Potatoes

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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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So simple to make. They came out buttery and tasty and all without the added step of draining or preparing afterwards. Just the butter in the pan was enough. I left them on for a lot longer in the pan even and they did not turn to mush. I did not have any herbs on hand so I just used butter, salt and pepper.

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Very tasty. We enjoyed this recipe for a change of pace. Our dinner guest
also enjoyed it.

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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.

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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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These are great! What a great alternative to roasting or boiling. I used a specialty "honey gold" potato that was on sale (about golf ball size. I don't have a dutch oven so used a heavy saucepan and made sure to keep lid on and shake it every 5 minutes or so. Took about 25 minutes and they were delish! Potatoes and butter and parsley--yum!

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I'm not a big potatoe lover. My wife can attest to this....but I do admit that these potatoes were very tasty. Yum. Yum. I used small tri-colored new potatoes and cut the larger ones so that they were all of equal size. I added one thinly sliced medium yellow onion in with the potatoes and they added an extra kick of flavor. For quanity, I used 1 1/2 pounds of potatoes instead of 2 1/2 pounds and adjusted the amount of kosher salt accordingly. For cooking, I used a 3.5 quart Le Creuset Dutch Oven and the potatoes cooked perfectly in 25 minutes over med-low heat. This recipe was definitely a keeper. I don't know why so many people had trouble getting the potatoes cooked within a half hour. My only thoughts are that using a cast iron high quality Dutch Oven pot like Le Creuset makes all the difference. The recipe was so good I even went back for seconds!

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I made this dish by microwaving the potatoes first, while microwaving, I cut up the fresh herbs, then I cut up the hot potatoes into the bowl with the herbs, added the butter, salt and pepper. Came out great, potatoes were cooked, they weren't dry and tasted great.

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I wanted to make this for company and decided to "practice". I halved the recipe and did use a dutch oven. After 1-1/2 hours the potatoes were okay but still not quite done. I'm wondering if the instructions to cook on "low" really should be "low to medium"? Not sure what I did wrong. I still thought they were delicious but would like to get the timing right.

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The potatoes come out looking lovely, a little browned on the bottom and glistening from the butter and steam. However, don't overcook them, I felt like mine were a little dry. They probably would have been better just slightly smashed with butter and salt and pepper. For those who thought they took much longer to cook...make sure you are using a dutch oven or another pan that has a lot of surface area on the bottom. These will take much longer to cook in a "pot" like one you would cook pasta in.