Tested till perfect Herbed Potatoes
Herbed Potatoes
Photography by Matthew Kimura

Herbed Potatoes

Simply tossed with butter and herbs, potatoes round out this elegant meal. You can also use Parisienne potatoes, those delicious, perfectly round little peeled balls, which are sold in shrink-wrapped packages.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2007

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 36 36mini new potatomini new potatoes, (about 2lb/1 kg)
  • 3 tbsp 3tbspbutter
  • 2 tbsp 2tbspminced fresh parsley or chives
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Using vegetable peeler, peel off ring around centre of each potato.

Add potatoes to large saucepan of boiling salted water; reduce heat, cover and simmer until fork-tender, about 10 minutes. Drain well. (Make-ahead: Let cool on rimmed baking sheet. Refrigerate in airtight container for up to 24 hours. Add 5 minutes to reheat time.)

In large skillet, melt butter over medium heat. Add potatoes; toss until heated through, 2 to 4 minutes. Toss with parsley.

Nutritional Information Per serving: about

cal 155 pro 3g total fat 6g sat. fat 4g
carb 24g fibre 2g chol 15mg sodium 332mg

% RDI:

calcium 1 iron 8 vit A 6 vit C 27
folate 6
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