This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!).
Course: Side Dish
Keyword: Baby potatoes, boiled potatoes, herb potatoes, potatoes with butter
Servings: 5- 8 people
1kg/ 2 lbbaby potatoes / new potatoes, about 3cm/1.2" round ideal (look for same size ones)
1tbspsalt, for cooking (Note 1)
30g/ 2 tbspunsalted butter(no need to melt)
1/2tspeach salt and pepper
2tbspfresh dill, finely chopped
1tbspchives, finely chopped
1tbspparsley, finely chopped
Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!
1. Salt for cooking is important here to get flavour into the potatoes for this otherwise simple dish. That's why I prefer boiling rather than steaming.2. Herbs - this is my favourite combination, with the fresh dill being the dominant flavour, chives for a subtle touch of freshness and parsley mostly for background freshness. Change it up to your taste! Thyme is especially wonderful with potatoes.3. Serving & make ahead - best served warm. But can also serve at room temperature - just keep cooked potatoes in fridge, then bring fully to room temperature. Pour over melted butter, add herbs just before serving. Never serve cold - the butter will harden into clumps!4. Nutrition per serving (5 people), assumes all butter is consumed which it won't be because it doesn't soak into potatoes or stick to the skin.