Herbed Baby Potatoes
Baby potatoes cook quickly because they are so small. Removing a strip of skin from the middle of the potatoes prevents splitting as they cook.
SERVES 6
INGREDIENTS
- 1 pound baby red-skinned potatoes
- ¼ cup butter
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ⅛ teaspoon white pepper
Peel a strip of skin from the middle of each potato. Place in large pot and cover with cold water. Cover and bring to a boil over high heat.
Uncover, lower heat, and cook potatoes until tender when pierced with a fork, about 12 to 14 minutes.
Meanwhile, combine butter and garlic in a small saucepan. Cook over medium heat for 2 to 3 minutes, until garlic is fragrant. Remove from heat.
When potatoes are done, drain thoroughly, then return potatoes to the hot pot. Let stand off the heat for 2 to 3 minutes, shaking occasionally.
Place pot over medium heat and pour butter mixture over potatoes. Sprinkle with remaining ingredients, toss gently, then serve.
Preparing Fresh Herbs
To prepare herbs with tiny leaves, like oregano, rosemary, marjoram, and thyme, simply pull the leaves backward off the stem; chop if desired. Herbs with larger leaves, like sage, mint, and basil, should be rolled into a log and julienned.
