Herbed Potatoes ~ Barefoot Contessa

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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.

Herbed Potatoes
Barefoot Contessa

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.

Happy Cooking!

Grilled Lemon Chicken


This chicken recipe is so fresh tasting and it’s very easy to make. This is one of our favorites in the summer. Make sure to use fresh herbs and fresh lemon juice. The original recipe came from Woman’s Day.
Grilled Lemon Chicken
1 lemon, juice of
1 tablespoon white vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 medium sized boneless skinless chicken breast halves
1 lemon, thinly sliced
1/3 cup pitted kalamata olives
  1. In a medium bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, olive oil, 3/4 teaspoons of the salt and the pepper until well blended.
  2. Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the thinly sliced lemon.
  3. Seal bag and marinate in the refrigerator for 2 hours, turning at least once.
  4. Stir in the remaining lemon slices and olives into the reserved dressing and store in the refrigerator.
  5. Remove chicken from bag and grill at medium-high until chicken is completely cooked.
  6. Remove from grill to platter and pour reserved dressing over the chicken and season with remaining salt.