Recipe: New potatoes with mixed herbs
DELICATE: Fresh herbs add bright flavor to red and white potatoes. Click here for the recipe. (Genaro Molina / Los Angeles Times)
Note: From test kitchen director Donna Deane.
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
1. Rinse the potatoes under cold water and scrub them with a vegetable brush. Cut any larger potatoes in half, leaving only the small ones whole.
2. Put 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.
3. When the potatoes are tender, remove them to a serving bowl.
4. Drizzle 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.
Each serving: 102 calories; 2 grams protein; 20 grams carbohydrates; 2 grams fiber; 2 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 106 mg. sodium.