Food

Recipe: New potatoes with mixed herbs

Total time: About 40 minutes

Servings: 6

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.

Copyright © 2014, Los Angeles Times
Related Content
  • New potatoes: How to choose, store and prepare

    Many people generically refer to any small potato as "new," but there's a lot more to it than that. Truly new potatoes are those that have been freshly dug and brought to market without curing. After harvest, most potatoes are stored for up to a couple of weeks to set the peel...

  • Market fresh: Cooking through the seasons

    Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly.

  • Celebrate Easter with a spring-fresh menu
    Celebrate Easter with a spring-fresh menu

    Easter celebrates renewal. Consider a menu that symbolizes the same and highlights the season's freshest ingredients.

  • Great wines for $15 and under

    Because every day feels more uncertain, we need our everyday wines -- something tasty, straightforward, and cheap in the glass -- to signify the day's end. For this, it's useful to maintain what I call a "working case" for your home, a boilerplate selection of wines to...

  • Recipes from the Los Angeles Times Test Kitchen

    (Glenn Koenig / Los Angeles Times) RICH:Chickpea and noodle soup with Persian herbs. Click here for the recipe. Your behind-the-scenes look at the Los Angeles Times Test Kitchen: We test, on average, more than 600 recipes a year. Roughly 400 of these make it to print. That means you...

  • Easy dinner recipes: Mac 'n' cheese ideas for Meatless Monday
    Easy dinner recipes: Mac 'n' cheese ideas for Meatless Monday

    Could it possibly get any better than mac 'n' cheese for dinner? Probably not. Which is why we've included not one, but three mac 'n' cheese recipe options for your dining pleasure. You're welcome.

  • 10 great L.A.-meets-Naples Margherita pizzas
    10 great L.A.-meets-Naples Margherita pizzas

    It’s hard to write about Los Angeles pizza without getting a little defensive. Non-Angelenos love to hate our city, and after they exhaust the topics of traffic and Hollywood, they accuse us of having no pizza. This is a preposterous accusation. Los Angeles may not have a storied regional...

  • For real apricot flavor, look beyond the apricot, with a half-dozen recipes
    For real apricot flavor, look beyond the apricot, with a half-dozen recipes

    Have you given up on fresh apricots? You’re not alone. Unless you are fortunate enough to have a source for those perfect little Blenheims, most apricots you’ll find at the farmers market are pretty disappointing. They’re varieties that are intended for drying and canning, and when eaten...

Comments
Loading