Herbed New Potatoes with Parsley and Dill

New potatoes herbed with parsley and dill, prepared to accompany Ham-and-Cheese-Stuffed Chicken Breasts

Originally found on Epicurious, I've prepared this recipe once with new potatoes and dill finding that they were fantastic. A second trial, using regular red potatoes, parsley and basil, didn't turn out too hot. I suspect it was due to how large red potatoes can be. This time, I went back to new potatoes and because I had it, parsley and dill -- in my cast iron skillet.

Herbed New Potatoes

2 lbs 1 1/2-inch-diameter new potatoes, scrubbed, quartered

2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
6 tbsp mixed chopped fresh herbs (such as parsley, dill, and chives)

Steam potatoes until tender, about 9 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

Heat oil and butter in large skillet over medium-high heat.

My butter was cut from a literally frozen brick.

Add garlic and stir 30 seconds. Add potatoes and herbs; sprinkle lightly with salt and pepper.

Sauté until potatoes are heated through and golden, about 8 minutes. Season with salt and pepper.



Back to delicious! It's true that new potatoes are fantastic. I do believe even more so that when I tried this recipe with regular red potatoes, results could have been closer to this good had those potatoes been cut into smaller pieces. Anyway, these were scrumptious! A cast iron skillet isn't necessary, but using one does add very nice browning to the pieces.

Cost:

• new potatoes: $2.79
• Italian parsley: $0.15
• dill: $0.30

Total: $3.24, but let's say $3.50. That makes each of four servings $0.88.

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