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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 155 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 15 mg |
| sodium | 332 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 8% |
| vit A | 6% |
| vit C | 27% |
| folate | 6% |
-
36 mini new potatoes (about 2 lb/1 kg)
3 tbsp (50 mL) butter
2 tbsp (25 mL) minced fresh parsley or chives
Preparation:
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.
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.
Source
Canadian Living Magazine: January 2007
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