If you’re looking for a simple yet mouthwatering side dish that pairs perfectly with just about anything, these herbed potatoes are a must-try! Whether you’re hosting a family dinner or preparing a quick weeknight meal, these potatoes will have everyone asking for seconds!
Why Leave The Peels On Your Herbed Potatoes
The skins of red potatoes contain beneficial antioxidants. This recipe contains 12 times more antioxidants with peels on versus peeling. Leaving the peels on also adds a nice texture. Just be sure to wash well before dicing.
How To Make Herbed Potatoes
- Cut 3 lb of petite red potatoes in half, or fourths if your petite red potatoes are on the larger side, peels on.
2. Place your potatoes in a large stock pot of boiling water on high heat. Cook until fork tender but not mushy, about 20 minutes.
3. Combine a stick and a half of room temperature butter, 2 Tbsp herbs de provence, 6 tsp white vinegar, 3 teaspoons salt, and 1 1/2 tsp pepper in a serving bowl and set aside.
4. Once fork tender, drain potatoes in a colander and place in the prepared serving bowl.
5. Toss gently until the ingredients are evenly distributed and potatoes are coated.
Little Cooks Corner
Let your tiny sous chefs develop fine motor skills and confidence by dicing the potatoes with a montessori knife, combining the butter mixture in the serving bowl and tossing the potatoes.
Feedback
What entree did you pair with these herbed potatoes? Let me know in the comments below!
Pin It For Later
Herbed Red Potatoes
If you're looking for a simple yet mouthwatering side dish that pairs perfectly with just about anything, these herbed potatoes are a must-try! Whether you're hosting a family dinner or preparing a quick weeknight meal, these potatoes will have everyone asking for seconds!
Ingredients
- 3 lb petite red potatoes
- 1 1/2 sticks butter, room temperature
- 2 Tbsp herbs de provence
- 6 tsp white vinegar
- 1 Tbsp salt
- 1 1/2 tsp pepper
Instructions
1. Cut 3 lb of petite red potatoes in half, or fourths if your petite red potatoes are on the larger side, peels on.
2. Place your potatoes in a large stock pot of boiling water on high heat. Cook until fork tender but not mushy, about 20 minutes.
3. Combine a stick and a half of room temperature butter, 2 Tbsp herbs de provence, 6 tsp white vinegar, 1 tbsp salt, and 1 1/2 tsp pepper in a serving bowl and set aside.
4. Once fork tender, drain potatoes in a colander and place in the prepared serving bowl.
5. Toss gently until the ingredients are evenly distributed and potatoes are coated.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 411Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 1372mgCarbohydrates: 46gFiber: 5gSugar: 3gProtein: 6g
Leave a Reply