This is such a simple, delicious recipe and one that I’ll be making often. They also taste great leftover right out of the refrigerator.
4 tbsps butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 tsps kosher salt
1/2 tsp freshly ground black pepper
3 tablespoons chopped, fresh parsley, chives, and dill
Melt the butter in a Dutch oven.
Add the potatoes, salt, and pepper and toss. Cover the pot and cook over low heat for 20 to 30 minutes or until the potatoes are just tender when tested with a small knife. Every once in a while, shake the pot without removing the lid to prevent the bottom potatoes from burning.
Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.
Makes 4-6 servings.