New Potatoes with Parsley, Chives and Dill
Servings
Prep Time
Cook Time
Ready In
Recipe: #5893
July 08, 2012
Categories: Comfort Food, Dinner, Lunch, Side Dishes, Vegetables, Potatoes, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Boil, Stove Top, Vegetarian, Make it from scratch more
"What's better than new potatoes with fresh herbs from the garden and dripping with butter !!"
Ingredients
Nutritional
- Serving Size: 1 (249.7 g)
- Calories 235.2
- Total Fat - 11.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 1.7 mg
- Sodium - 151.2 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 3.6 g
- Sugars - 9.4 g
- Protein - 2.8 g
- Calcium - 44.9 mg
- Iron - 1.1 mg
- Vitamin C - 29.7 mg
- Thiamin - 0.1 mg
Step 1
Wash and scrub new potatoes; leave smaller potatoes whole, cut larger ones in half. Boil in salted water for approximately 25 minutes or until fork tender. Drain well.
Step 2
In a small bowl combine all the other ingredients; mix well. Pour butter mixture over hot potatoes and carefully stir to coat well. Serve hot.
Tips & Variations
No special items needed.
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