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New potatoes with mixed herbs

Time 40 minutes
Yields Serves 6
New potatoes with mixed herbs
(Genaro Molina / Los Angeles Times)
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This light potato dish is made with small new potatoes -- red and white -- barely kissed by butter and showered with a confetti of bright green herbs. Tiny potatoes such as the white Klamath Pearl that work well for this dish are more perishable than the bigger kinds and should be used within a few days of purchase. No need to peel them, of course, just scrub, steam, drizzle with butter and toss with chopped herbs.

From the story: Something special on the side

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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.

From Times Test Kitchen Director Donna Deane.