Skip to content

Herbed New Potatoes

July 23, 2008

I worship Ina. Plain and simple. I’ve yet to make a recipe of hers that hasn’t turned out fantastic…and this one is no different. Except that I didn’t technically make it…my mom did while visiting a few weekends ago. Whilst I was in the middle of seasoning chicken and making cornbread, my mom whipped up these herbed new potatoes that I had chosen to accompany dinner from Ina’s Barefoot in Paris book. I’ve had my eye on this recipes since February and knew it would be a great addition to a casual Saturday night meal of herbed-rubbed chicken (herbes de provence, Kosher salt and pepper), grilled asparagus (toss with a little olive oil, Kosher salt and pepper then grill until slightly charred), and Ina’s cornbread that, while not the optimal starchy side for this meal, still needed to be made for Barefoot Bloggers.

These potatoes were fan-freaking-tastic!!! They were buttery, delicious and the because the herbs were tossed in at the end, the earthy flavor didn’t cook out of them. Perfect. Just perfect. What’s nice about how they were cooked is that you’re not a slave to the stove while they cook – you just pop in from time to time to shake the pot – simple. We’re making these again tonight after Kyle has been asking for them since we first had them 2 weeks ago. Thanks Mom for doing such a great job with this recipe!!

Herbed New Potatoes

source: Ina Garten, Barefoot in Paris

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled We used mini redskin potatoes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill We used fresh thyme, rosemary, and chives

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 35 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.

7 Comments leave one →
  1. July 23, 2008 8:40 am

    What I like about this recipe is that it’s simple and there aren’t any fancy ingredients involved. Ina really knows how to keep simple preparations tasty!

  2. Melissa permalink
    July 23, 2008 10:05 am

    Those look great! What a simple and delicious way to have potatoes!

  3. July 23, 2008 12:27 pm

    It’s always those simple classics that keep winning rave results.

  4. July 23, 2008 3:02 pm

    Yum! I just got the Barefoot Contessa Paris cookbook and can’t wait to make more recipes from it. The lemon chicken with croutons from that book is a fabulous dish.

Trackbacks

  1. BB: Smoked Salmon Spread « Smells Like Home
  2. Herbed New Potatoes « Made by Melissa
  3. Potatoes with a [Re]Purpose « Smells Like Home

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 73 other followers