serves 6
This recipe comes from Ina Garten’s Barefoot In Paris. What I like about this recipe, beside being yummy, is that is is so easy, and you can slow it down if the rest of the dinner is getting behind. You can also cook it part way, turn off, and pick up where you left off if need be. It’s a great side to make when you have company and you are cooking and entertaining at the same time.
In the above pictures I made a small batch of potatoes since it was just for me and my hubby. I still used ½ stick of butter to cook them in.
Ingredients
- 4 TBL unsalted butter (I use salted out of unsalted)
- 2½ pounds small white or Yukon gold potatoes, scrubbed but not peeled (I frequently buy the bag of assorted small potatoes, red, white, purple)\
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 3 TBL chopped mixed fresh green herbs, such as parsley, chives and dill (I often use just dill)
Instructions
- Melt the butter in a Dutch oven or large heavy-bottom pot
- Add the whole potatoes, salt and pepper and toss well
- Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife
- From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning
- Turn off the heat and allow the potatoes to steam for another 5 minutes
- Don’t overcook!
- Toss with the herbs, and serve hot