Buttered Herb Potatoes

Potatoes. Fresh herbs. Butter. Has there ever been an easier, tastier side dish? I think not.

When serving a crowd, these potatoes are where it’s at. Just boil the fingerling or baby potatoes. I love the variety of small blues, reds and whites. They’re stunning. Blue potatoes are especially tasty.

Boil potatoes until a fork poked into them comes out easily.

Drain water once they are cooked and set potatoes aside.

Using a large pan (I just use the same pan), heat a few tablespoons of olive oil and fry some diced yellow onion until golden brown.

Cut potatoes into eighths (bite size pieces) and place back into the hot pan with the onions. Add the softened butter, freshly minced garlic, and salt and pepper.

Cook until potatoes are golden fried—oh so pretty. Toss in some freshly chopped herbs such as rosemary, thyme, and parsley at the end of the cooking time.

What I especially love about this recipe is that you can boil the potatoes ahead of your party and then at the last minute toss over heat, add herbs, etc. and serve hot!

Thank you, buttery herb potatoes. You never disappoint!

Five pounds of potatoes will feed about a dozen people easily and happily.