- 2 1/2 pounds medium to large red potatoes
- 3 tablespoons butter
- 1/4 cup chopped parsley leaves
- 1/4 cup chopped dill
- Salt and pepper
Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
Recipe courtesy of Rachael Ray