Buttered and Herbed New Potatoes
"This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!"
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 lbs tiny new potatoes
- 1 bunch parsley
- 1 bunch mint
- 1 pinch crystallized salt
- 1⁄4 cup butter
directions
- Place a pot of water on to boil.
- Heat a vegetable dish.
- Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
- Cover with a tightly fitting lid.
- Boil for 20 minutes on high heat.
- Drain and submerge in cold running water.
- Put them between your hands and the skin will come away easily.
- Melt butter in the bottom of a pan.
- Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
- Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
- Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
- Remove the cloth and dust with the chopped mint and parsley.
- Place in the vegetable dish and serve.
- Enjoy!
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Reviews
-
My potatoes were a bit larger than tiny but still new potatoes and were perfect served with a rack of lamb. I could not find any fresh mint so I used 3 cubes of frozen chopped mint & parsley from the garden. I let the potatoes brown slightly in the butter before adding the herbs. Thanks for a recipes that added to the enjoyment of our Thanksgiving dinner
RECIPE SUBMITTED BY
Pianolady
United States
