Buttered and Herbed New Potatoes

Buttered and Herbed New Potatoes created by Bergy

This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Place a pot of water on to boil.
  • Heat a vegetable dish.
  • Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
  • Cover with a tightly fitting lid.
  • Boil for 20 minutes on high heat.
  • Drain and submerge in cold running water.
  • Put them between your hands and the skin will come away easily.
  • Melt butter in the bottom of a pan.
  • Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
  • Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
  • Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
  • Remove the cloth and dust with the chopped mint and parsley.
  • Place in the vegetable dish and serve.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Pianolady
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@Pianolady
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"This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!"
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  1. Bergy
    Buttered and Herbed New Potatoes Created by Bergy
    Reply
  2. Bergy
    Buttered and Herbed New Potatoes Created by Bergy
    Reply
  3. Bergy
    My potatoes were a bit larger than tiny but still new potatoes and were perfect served with a rack of lamb. I could not find any fresh mint so I used 3 cubes of frozen chopped mint & parsley from the garden. I let the potatoes brown slightly in the butter before adding the herbs. Thanks for a recipes that added to the enjoyment of our Thanksgiving dinner
    Reply
  4. Pianolady
    This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!
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