Whole Potatoes With Spring Herbs
These tender potatoes are cooked until perfectly tender and then dressed with a flavorful combination of olive oil, salt, pepper, and fresh spring herbs. This easy-to-make side dish is a delightful addition to any meal, showcasing the natural goodness of new potatoes with a refreshing burst of herbaceous flavors. Enjoy these herbed new potatoes as a satisfying accompaniment to your main course!
— Constant Cookbook
Ingredients
- 1 lb. small white creamers or small new potatoes
- 2 tsp. sea salt
- 1 Tbs. extra-virgin olive oil
- 1/2 tsp. freshly ground pepper
- 1 Tbs. chopped mixed fresh spring herbs, such as chervil, dill and tarragon
Instructions
- In a large pot over high heat, combine the potatoes, 1 tsp. of the salt and water to cover by 2 inches and bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes.
- Drain the potatoes and transfer to a bowl. Add the olive oil, the remaining 1 tsp. salt and the pepper and toss gently. Sprinkle the herbs on top and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 4.
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