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.
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
- 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.
- 1.5 pounds new small new potatoes
- 1/4 - 1/3 cup chopped fresh herbs
- 3 tablespoons butter
- 1/2 teaspoon coarse salt
- 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
Fork tender means that a fork can easily slide through the middle of a potato.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 235 Total Fat 9g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 3g Cholesterol 23mg Sodium 350mg Carbohydrates 36g Fiber 4g Sugar 2g Protein 4g