+
4 (10)

Sides, Vegetarian

New potatoes with mixed herbs

New potatoes with mixed herbs
Genaro Molina / Los Angeles Times

THE heady scent of aromatic garlic and rosemary fills the kitchen long before a magnificent roast leg of lamb goes out to the table, and you can picture already all the trimmings of a perfect spring dinner: fresh fava beans ... Read more

Total time: About 40 minutes | Serves 6
  • 1 1/2 pounds mixed red and white new potatoes
  • 1 tablespoon butter, melted
  • 1 teaspoon finely chopped dill
  • 1 teaspoon chives, cut into 1/4-inch pieces
  • 1 teaspoon minced chervil leaves
  • 1/4 teaspoon fleur de sel
  • 1/8 teaspoon freshly ground pepper

Step 1Rinse the potatoes under cold water and scrub them with a vegetable brush. Cut any larger potatoes in half, leaving only the small ones whole.

Step 2Put them in the top of a steamer over boiling water. Cover and let the potatoes steam until they are fork tender, 25 to 30 minutes.

Step 3When the potatoes are tender, remove them to a serving bowl.

Step 4Drizzle the warm butter over the potatoes and stir to coat. Stir in the dill, chives and chervil. Sprinkle with fleur de sel and freshly ground pepper.

Note: From Times Test Kitchen Director Donna Deane.

HAVE YOU TRIED


The Fat Dog's roasted beet hummus
The Fat Dog's roasted beet hummus

Sautéed spinach with garlic confit
Sautéed spinach with garlic confit

Boston Baked Beans
Boston Baked Beans

Cream of Mushroom Soup
Cream of Mushroom Soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Quick pickled apples
Italian sausage and kale gratin
Luxurious potato puree
Mexican Green Rice