Fresh Herb Potatoes

"From the South Florida Sun-Sentinel, this dish lets you taste the herbs as the heat from the potatoes warm their aromatic oils. Be sure to add the herbs to the potatoes when they are really hot. This 'combo' of herbs is wonderful -- but so are others so feel free to play."
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
photo by Chef floWer photo by Chef floWer
Ready In:




  • Place the potatoes in a pot of salted water to cover; bring to a boil and cook 12 to 15 minutes until tender.
  • While the potatoes cook, chop the herbs and place in a bowl with butter, salt and pepper.
  • Drain potatoes; add to and toss with the herb mixture.
  • Serve immediately.

Questions & Replies

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  1. I make this often but have only used fresh parsley. I also halve or quarter the potatoes and leave the skins on. Very pretty!
  2. These were the perfect accompaniment to recipe #169584. I cheated and used dried dill weed but other than that followed the recipe. Something I will prepare again.
  3. Wonderful and easy potato dish. I really didn't measure the amount of fresh herbs I added but that's another reason this is a great recipe. You can easily vary the herbs and amounts to suit your own taste. I used fresh dill, chives, parsley and cilantro from my garden and served it with grilled pork chops and coleslaw. Delicious! Thanks, Chef Kate!
  4. Lovely potato dish. It is also very pretty and looks nice on the plate. I had to use dried dill instead of fresh this time, but the flavor was there. I served this with fish. Thanks Kate!
  5. I made this for *Zaar World Tour III* very yummy and easy side dish to make. I didn't have fresh dill so I used spring onions as a substitute (I know not the same, but I wanted to make this recipe). I added a 1/2 tablespoons of dried dill just so I don't feel like I missed out on too much. Thank you Chef Kate


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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