Look! No water.
Herbed New Potatoes
Serves 6
Recipe By: Ina Garten
Published in: Barefoot in Paris
4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes -- scrubbed but not
peeled
2 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs -- such as parsley,
chives, and dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the
whole potatoes, salt, and pepper and toss well. Cover the pot tightly
and cook over low heat for 20 to 30 minutes, until the potatoes are
just tender when tested with a small knife. From time to time, shake
the pot without removing the lid to prevent the bottom potatoes from
burning. Turn off the heat and allow the potatoes to steam for
another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
http://www.terrypogue.com/Terry
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