Mother Earth Living

Farm Fresh: Herbed New Potatoes

The combination of new potatoes and fresh-picked herbs is irresistible in spring.
By Gretechen Roberts
March/April 2007
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The combination of new potatoes and fresh-picked herbs is irresistible in spring.
Photo By Joe Coca

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Herbed New Potatoes
Serves 4 to 6

The combination of new potatoes and fresh-picked herbs is irresistible in spring. Use any herb you find at your local farmer’s market and feel free to mix and match. Because this dish is so simple, the freshest ingredients are essential for the best taste.
1 pound new white or red potatoes
1 tablespoon butter
3 tablespoons chopped fresh herbs (such as parsley, chives, dill or a mixture)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

1. Bring a pot of water to boil and place potatoes in a steamer basket. Set over water, cover pot and steam until potatoes are tender (about 10 minutes, depending on size). Test a potato by inserting a sharp knife through the center.

2. Place cooked potatoes in a serving bowl and stir in butter. When butter has melted, add herbs, salt and pepper and toss gently until combined.

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