About 40 minutes
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
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.