Pan Roasted New Potatoes With Fresh Herbs


Photo: Frank Fariello

Tags:

tubers
root
vegetable

Yield:

6.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

18 new potato, about 1-1/2 inch diameter
2 tablespoons butter
salt
white pepper
1 tablespoon Italian parsley, roughy, chopped
1 tablespoon fresh chives, roughly, chopped
1/2 tablespoon fresh basil, chopped, roughly
1/2 tablespoon fresh oregano, chopped or ½ tbsp fresh marjoram, chop

Preparation

1
Boil potatoes un-peeled in lightly salted water for up to 8 minutes, or until tender.
2
Drain and plunge potatoes into cold water to stop cooking process. Drain and cool. Cut cooled potatoes in half.
3
In heavy skillet, melt butter. Over medium high heat, place potatoes, cut side down and cook until golden, about 3 minutes.
4
Turn potatoes, and allow to heat through, about 3-4 minutes Lower heat, add herbs, salt, white pepper and toss together.
5
Serve immediately.

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