Baby Potatoes with Butter & Fresh Herbs
A simple yet delightful side dish of tender baby potatoes tossed with butter and fresh herbs, perfect for complementing any meal.
Ingredients
Main ingredients
- 1 kg baby potatoes about 3cm / 1.2" round, look for same size ones
- 1 tbsp salt for cooking
- 30 g unsalted butter no need to melt
- 1/2 tsp salt
- 1/2 tsp pepper
Fresh herbs
- 2 tbsp fresh dill finely chopped
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
Instructions
Preparation
- Place the baby potatoes in a large pot of cold tap water, adding 1 tablespoon of salt.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer gently for about 10 to 15 minutes until tender.
- Drain the potatoes in a colander and let them sit for a minute to steam off excess moisture.
Cooking
- Transfer the dry potatoes to a bowl, add salt, pepper, and the butter. Toss until the butter melts and coats the potatoes.
- Stir in the fresh herbs, transfer to a serving bowl, and serve warm.
Notes
Choose potatoes that are uniform in size for even cooking. Experiment with different types of butter for a twist on the classic recipe. Store leftovers in an airtight container for about 3 days.