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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)
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.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Donna Deane
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