New Potatoes with Butter and Herbs
New potatoes offer a delicious variation to the typical massive monster rib eye and super sized California baking potato.
12 small new potatoes
4 teaspoons butter
4 teaspoons minced fresh parsley or 1 – 1/2 teaspoons dried chives
Fresh parsley sprigs (garnish)
Peel 1/2 inch strip of red potato skin from around the center of each potato and place in potatoes in a medium sized sauce pan with cold water. Add additional water to the saucepan to cover the tops of the potatoes by about 2 inches. Bring to a boil over medimum high-heat. Boil until the potatoes can be easily pierced with a fork but are still firm. Shouldn’t take longer than 20 minutes; drain. Cover to keep the potatoes warm.
Melt 4 teaspoons butter. Stir in minced parsley and chives. Pour butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley and serve hot.
Goes well with (optional): Any meat dish!