Herb and Butter Potatoes
with Chives, Parsley and Dill
The quintessential Scandi side, herby baby potatoes! Creamy and tender potatoes are tossed with loads of fresh herbs, rich butter and zesty garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
960 g
Red Potato
4 tbsp
Unsalted Butter
(Contains: Milk)
7 g
Chives
7 g
Parsley
3.5 g
Dill
1 tbsp
Garlic Puree
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into 1 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 3 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, thinly slice remaining 2 tbsp chives. Roughly chop 2 tbsp parsley. Roughly chop remaining 1 tbsp dill.
When potatoes are fork-tender, drain and set aside in the colander. Heat the same pot (from step 1) over medium. When hot, add 4 tbsp butter, then 1 tbsp garlic puree. Cook, stirring often, until butter is melted and garlic is fragrant, 1 min. Remove the pot from heat, then add potatoes. Season with salt and pepper, then gently toss to coat. Cover to keep warm.
When ready to serve, add chives, dill and parsley to the pot with potatoes. Gently toss to coat, then transfer potatoes to a serving bowl.
