Herbed New Potatoes (Adapted from the Barefoot Contessa)

"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!"
photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Vicki in CT photo by Vicki in CT
photo by NoraMarie photo by NoraMarie
photo by Sageca photo by Sageca
Ready In:




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

Questions & Replies

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  1. 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!
  2. I was skeptical at first because I had only cooked potatoes, by steaming, baking or pan frying. Anyway this worked great! Not very much oil/butter is needed, as the potatoes actually steam in the water within them. When mine were done after 20 minutes, they were too moist, and if they were left that way, would have crumbed apart, or turned to mush, upon trying to eat them with a fork, so I broiled them for 5 minutes, then mixed them about, and broiled them another 5 minutes. I might have had the pot temp too low, as I didn't want them to burn. So, if I'd used a higher temp, I might not have had to broil them. I added, garlic powder, chive flowers (they are edible! Just pop a pom pom flower head off a plant, rinse and tap, turn the flower head upside down, and pinch the green center, then pinch off the little purple flowerlettes, and add to dishes. The flowerless can be frozen for later, if they're processed before they wilt. They taste stronger than chive leaves, so few are needed, to impart their taste), parsley, tiny bit of powdered rosemary (the powdered form, is very potent) Thyme, onion powder and salt. I also diced the potatoes into a large dice.
  3. Have made these over and over. Love them!
  4. These were great! Thanks for the recipe... it will definitely be repeated. I used dill and parsley.
  5. Yum! Quick and easy. I used a package of mixed tiny potatoes from the grocery store - white, red... and blue ones, too!


  1. Added broiling, chive flowers and other herbs & spices.


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