Dish of Tiny Potatoes with Herbs
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Tiny Potatoes with Herbs


California
Serves:
Effort:
Sched:
DoAhead:  		 6 app
**
25 min
Yes		 Did you ever wonder what to do with those little bags of tiny potatoes in various colors. Here's a simple side dish or appetizer using them. It's very simple, but nobody will complain - it's potatoes.

1-1/2
1
2
2
1/3
1/4
#
t
T
T
t
t
Tiny Potatoes  
Salt
Herbs (1)
Olive Oil ExtV
Salt
Pepper
Make   -   (25 min)
  1. Strip HERB LEAVES from the stems and chop fairly fine .
  2. Place POTATOES and 1 t Salt in a saucepan with cold Water to cover well. Bring to a boil and simmer until a sharp skewer will go through the center of the largest one without hitting a hard spot.
  3. Pour out the Water through a strainer to catch the potatoes. Put the pan back on the heat and melt the Butter in it. Stir in the Herbs, Salt and Pepper.
  4. Return Potatoes to the pan and tumble them until coated with Herbs and Butter.
  5. Turn out Potatoes into you serving bowl or individual plates. Use a rubber spatula to scrape out the remaining Herbs and Butter over the Potatoes.
  6. Serve warm or at room temperature.
NOTES:

  1. Herbs:

      One herb, perhaps Parsley, or any mix you like selected from Parsley, Cilantro, Dill, Mint, Oregano, Sage or whatever others you may have.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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