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Herb and Butter Potatoes
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Herb and Butter Potatoes

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.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories150 kcal
Fat7 g
Saturated Fat4 g
Carbohydrate21 g
Sugar2 g
Dietary Fiber2 g
Protein3 g
Cholesterol15 mg
Sodium65 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Colander

Instructions

Cook potatoes
1

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.

Prep
2

While potatoes cook, thinly slice remaining 2 tbsp chives. Roughly chop 2 tbsp parsley. Roughly chop remaining 1 tbsp dill.

Finish potatoes
3

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.

Finish and serve
4

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.

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