Sunday Dinner Herbed New Potatoes

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* Exported from MasterCook *

 

Sunday Dinner Herbed New Potatoes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds new potatoes

Salt

4 tablespoons unsalted butter -- melted

1 tablespoon lemon juice

3 tablespoons parsley -- snipped

1 tablespoon fresh chives -- chopped

2 heads fresh dill (about 2 tablespoons) -- snipped

Whole white peppercorns in a peppermill

 

Scrub the potatoes well with a coarse brush under cool running water. Pare a

strip of the skin from around the middle of each potato, leaving the remaining

skin intact.

 

Choose a kettle that will comfortable hold all the potatoes, put them in it, and

add enough water to cover them. Remove the potatoes from the kettle, cover it,

and place it over medium-high heat. When the water begins to boil, add a small

handful of salt and let it return to a boil. Return the potatoes to the kettle

and over until the water begins to boil again. Uncover and cook until the

potatoes are just tender, about 25 minutes. Drain them thoroughly and return

them to the pan.

 

In a separate bowl, combine the melted butter, lemon juice, parsley, chives, and

dill. Pour this mixture over the potatoes, add a light grinding of white pepper,

and gently shake the kettle (or stir very gently) until the potatoes are evenly

coated with the butter-herb mixture. Pour the potatoes into a warm serving bowl

and serve at once.

 

 

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