Ingredients for Buttered And Herbed New Potatoes
- Tiny New Potatoes
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoon crystallized salt
- 4 tablespoons butter
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How to Make Buttered And Herbed New Potatoes
- Bring a large pot of salted water to a boil. Add 1 teaspoon of crystallized salt.
- Preheat a vegetable dish or oven-safe serving bowl in a warm oven (approximately 150°F/65°C) while the potatoes boil.
- Add 1 pound of small new potatoes to the boiling water.
- Cover the pot with a tight-fitting lid and boil for 20 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes and immediately rinse under cold running water until completely cool.
- Gently rub the potatoes between your hands to remove the skins. (Alternatively, you can peel them while still slightly warm).
- Melt 4 tablespoons of butter in a medium saucepan over low heat.
- Add the potatoes to the saucepan and gently toss to coat them evenly in the melted butter.
- Cover the saucepan with a clean kitchen towel or lid.
- Cook over the lowest heat setting, using a heat deflector (if desired) for 5-7 minutes, or until the potatoes are heated through and slightly softened. Do not brown.
- Wash and finely chop 2 tablespoons of fresh mint leaves and 1 tablespoon of fresh parsley.
- Remove the towel/lid from the saucepan and gently toss the potatoes with the chopped herbs.
- Transfer the potatoes to the preheated vegetable dish.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
36g
Carbs
12g
