This recipe for herbed potatoes is perfect for everyday dinners. It's also a great option when you want to bring a nice side dish to a party.
More Potato Recipes:
Easy Scalloped Potatoes, Loaded Baked Potato Bites, and Cheesy Hashbrown Potato Casserole
This is a simple dish that I make often for my brother-in-law. It's so easy and fresh and once you make it you'll find yourself making it again and again.
I typically use red new potatoes and cut them up. However, you could use baby red potatoes, white new potatoes, or fingerlings.
New potatoes have very thin skins so you don't need to peel them and there's a lot of nutrition in the skin. They are also less starchy and hold their shape much better than a russet or baking potato.
Still, if all you have is russet or sweet potatoes you can still use them in a pinch. They might be a little mushy but it will still taste good.
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Using fresh herbs with the red potatoes is what makes this dish.
Here I used flat leaf parsley and fresh basil. You can make this with just one fresh herb or several. It's totally up to you and your flavor preference.
Often, I use chives alone. Their fresh oniony flavor works great with the potatoes.
In the winter where we live, you can buy fresh herbs, but they are expensive and often we don't need to use the whole bunch. That's why I love this Christmas gift given to me by my daughter last year. The Prepara Herb Savor
has a little water reservoir in the bottom and will keep the herbs fresh in the refrigerator for a few weeks.
Other herbs and add-ins and substitutions:
- Substitute butter with EVOO or something very light like Grapeseed Oil
- Sage
- Crushed fresh or roasted garlic
- Basil (purple basil would be pretty)
- Different varieties of thyme (I love lemon thyme)
- Citrus zest (lemon, orange, lime)
- Red Pepper Flakes
Get creative and make this easy fresh, and healthy dish today. It's guaranteed to please.
Herbed Potatoes
Ingredients
- 1.5 pounds new small new potatoes
- 1/4 - 1/3 cup chopped fresh herbs
- 3 tablespoons butter
- 1/2 teaspoon coarse salt
Instructions
- Rinse potatoes clean
- Place potatoes in a medium to large saucepan and cover with water.
- Bring to a boil and cook for 10 - 15 minutes or until the potatoes are fork tender.
- Remove from heat, drain and let cool slightly.
- Cut potatoes in half or quarters depending on size.
- Transfer potatoes to a serving bowl and toss with butter, salt and chopped herbs.
- Serve immediately
Notes
Nutrition
Christine
Oh my, Patti you had me at lemon thyme!! It’s my new favorite herb!! Your potatoes look so yummy and that herb saver is definitely on my wish list now!! Thanks for sharing the recipe!!
Patti Estep
Thanks Christine. I love a good recipe that you can change up the way you like it.
Carole West
I love this recipe for those wonderful little red potatoes. During the holidays I like to use rosemary with sage and garlic. Glad you shared this, it's been awhile since I made this and they would be great a great side with pork chops.
Patti Estep
Oh, rosemary, sage, and garlic sounds like a wonderful combo. I'll have to try it next time.