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Whole Potatoes with Spring Herbs

Garnished with chopped spring herbs, these potatoes are excellent alongside roasted or grilled meats, poultry and seafood. 

Ingredients:

  • 1 lb. small white creamers or small new potatoes  
  • 2 tsp. sea salt  
  • 1 Tbs. extra-virgin olive oil  
  • 1/2 tsp. freshly ground pepper 
  • 1 Tbs. chopped mixed fresh spring herbs, such as chervil, dill and tarragon  

Directions:

In a large pot over high heat, combine the potatoes, 1 tsp. of the salt and water to cover by 2 inches and bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes.

Drain the potatoes and transfer to a bowl. Add the olive oil, the remaining 1 tsp. salt and the pepper and toss gently. Sprinkle the herbs on top and serve immediately. Serves 4.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).