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    You are in: Home / Recipes / Steamed Buttery Herbed New Potatoes Recipe
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    Steamed Buttery Herbed New Potatoes

    Steamed Buttery Herbed New Potatoes. Photo by Hey Jude

    1/1 Photo of Steamed Buttery Herbed New Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Hey Jude's Note:

    I found this in an ad (junkmail). It's SO good with really fresh new potatoes from the farmer's market. I threw in some freshly chopped thyme as well and it was really nice.

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    Units: US | Metric


    1. 1
      Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
    2. 2
      Mix butter, herbs and salt and toss potatoes in the mixture until coated.
    3. 3
      Serve hot.

    Ratings & Reviews:

    • on May 21, 2012


      This is a great, healthy recipe. My hubby loved them. We even heated the leftovers up in a skillet the next evening. Will def make again.

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    • on September 14, 2011


      Excellent recipe! I used baby white potatoes and thyme. We really enjoyed them fixed this way and will use your recipe often. I steamed the potatoes in my rice cooker and they were perfect. Thanks for sharing.

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    • on August 30, 2004


      I used fingerling white potatoes that I get at the farmers market. This recipe is another delicious to way to fix them and so very easy, used rosemary as the herb of choice. Next time I will use small red potatoes. The bambo skewer is good as they don't split. Thank you Jude for another deliocous recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Steamed Buttery Herbed New Potatoes

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.0
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 7.3 g
    Cholesterol 30.5 mg
    Sodium 116.6 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 5.1 g
    Sugars 1.8 g
    Protein 4.8 g

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