Herbed New Potatoes (Adapted from the Barefoot Contessa)

GaylaV's Note:

These are the most wonderful potatoes. My family all really love them. How nice to have wonderful and easy in the same recipe. When new potatoes aren't available I have used the bags of very small potatoes available in any supermarket. This recipe is too good to be left for only one time of year!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 ½ lbs small potatoes (white, Yukon or red)
• 4 tablespoons unsalted butter
• 1 ½-2 teaspoons kosher salt (we find 2 a bit too salty)
• ½ teaspoon fresh ground pepper
• 3 tablespoons fresh herbs (your preference, parsley, chives, dill)

Directions:

1. Melt the butter in a large heavy bottomed pot.
2. Add the whole potatoes, salt and pepper and toss well.
3. Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
4. Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
5. Turn the heat off and keep the lid on for another 5 minutes.
6. Toss gently with herbs and serve hot.
7. Enjoy!

Reviews

[Chef DNA1611]

These were great, and very easy! I used baby new potatoes and turned the heat up to low/med as my low was not enough to get these cooking, but once I did that they cooked quickly and easily and the aroma in the house was wonderful. Even my toddlers enjoyed them - family friendly tasty recipe -- thank you for sharing!

[Alison J.]

Yum! Quick and easy. I used a package of mixed tiny potatoes from the grocery store - white, red... and blue ones, too!

[Pneuma]

These are so delicious! I never thought something as easy as this would come out so tasty. It tastes like baked potatoes but done much faster. I sprinkled dried dill tops for this and enjoyed it. Thanks once again, G! I'll be making this again. Made for Veggie Swap.