Often we like small new red potatoes parboiled in a little chicken broth and finished off with a pan crusting of butter; we like the simplicity flavors of lemon and parsley with young potatoes. That cooking method is very little different from the preparation of my Buttery New Potatoes with Parsley but the flavor is the same and one I think is grand.
This recipe is similar but taste entirely different thanks to the herbs. The new yellow potatoes which have a golden flesh are used as opposed to the white of the new reds. And I think the taste of the potatoes are a little different too especially the klondikes, yellow finns and yukon golds. Buttery, a tad sweeter and maybe these are even a bit more creamier when cooked to perfection, just be careful and not overcook yellow new potatoes as they tend to fall apart, almost crumble. Fingerlings are also a great choice instead of new potatoes.
This recipe benefits immensely with the use of freshness as in ‘new’ potatoes and fresh herbs although many times fresh herbs are not available. Many times I use dehydrated parsley and herbs right at the end with good results. I mean, this is what great chefs in big city restaurants do everyday. I have watched master chefs here and in NOLA prepare entire meals using dried herbs and spices in creating very complex tastes. As told, it is all in knowing when to apply the herbs to the given dish. This recipe also relies on the great taste of a fine hot pepper sauce that brings out a most delectable lure of new potatoes. Enjoy!
New Potatoes with Herb Butter
You can use yellow or reds potatoes and any or all of these herbs as you like
yields about 6 servings
1 1/2 pounds new potatoes, small in size, washed
1/2 cup butter
1 tablespoon lemon juice
1 tablespoon dried chopped chives
1 tablespoon dried chopped parsley
1/2 teaspoon dried crushed chervil
1/2 teaspoon dried crushed tarragon
1/2 teaspoon dried crushed dill weed
1/4 to 1/2 teaspoon Tabasco
salt and pepper to taste
Remove a strip of peel from around each potato. This aids in not only cooking but also in the potato picking up the flavors of the herb butter. Add potatoes to a medium saucepan and cover well with water. Remove potatoes and bring water to a boil. Add about a teaspoon of salt, stir to dissolve and add the potatoes to the boiling water. New potatoes should always go in boiling water as they will cook unevenly otherwise.
When potatoes are fork tender, drain away water and place potatoes into a serving bowl. Keep warm.
Over low heat, place butter in pan and swirl to melt. When fully melted add lemon juice, herbs and hot pepper sauce. Stir and turn off heat. Allow herb butter to rest for about 5 minutes. Pour butter over warm potatoes and serve or continue holding in a warm area until serving time.
Note: Remember the rule of substituting fresh with dried herbs is a 1 to 3 ratio. So, in this recipe use this formula: 1 teaspoon dried herbs = 1 tablespoon fresh herbs