I make these all the time, and have ever since that issue of Fine Cooking was published. They are a great side, and very versatile as you can change the herbs to go with your entree. Thank you for posting!
I made this recipe for potatoes to go with our St. Patricks Day Dinner. The potatoes stold the show. Everyone raved over the potatoes. This was a fairly easy recipe to make. It took a few times to get the pressue right when cracking opening the potatoes, but really it was delicious. The potatoes were slighly crisp on the outside and moist with a rich taste in the inside. We won't wait for a special occasion to make these potatoes again.
I have been meaning to rate this I have made this several times. the crunch and flavors are awesome.Be sure you use fresh rosemary.It is great with steaks on the grill and pork roast this is a keeper!!!
Great soft & tasty little pink potatoes! We loved these! I had to extend the cook time a little both for simmering in liquid and evaporating liquid, so the recipe took a little more time than I had expected, but the prep time was still minimal. No chives because I didn't have any. I used dried rosemary and added a little thyme. Thanks for this wonderfully unusual recipe!
This is an amazing recipe. Potatoes are crisp on the outside and really moist on the inside.