Buttered New Potatoes With Parsley Mint And Chives Recipes

BABY POTATOES WITH BUTTER & FRESH HERBS

Steps:

• Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
• Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
• Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
• Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!

PARSLIED NEW POTATOES

Steps:

• In medium pot, bring 2 qts water and 1 t salt to a boil.
• Cut a ring around the middle of each potato.
• Drop potatoes in boiling water, bring back to the boil.
• Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes.
• Drain well.
• Add butter and parsley.
• Toss to coat well.

BUTTERED AND HERBED NEW POTATOES

Steps:

• Place a pot of water on to boil.
• Heat a vegetable dish.
• Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
• Cover with a tightly fitting lid.
• Boil for 20 minutes on high heat.
• Drain and submerge in cold running water.
• Put them between your hands and the skin will come away easily.
• Melt butter in the bottom of a pan.
• Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
• Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
• Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
• Remove the cloth and dust with the chopped mint and parsley.
• Place in the vegetable dish and serve.
• Enjoy!

NEW POTATOES WITH GARLIC, MINT AND BUTTER

Steps:

• Bring the potatoes to the boil in enough lightly salted water to cover.
• Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
• Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
• Use parsley if you don't have or like mint, or use a mix of both if you wish.