I have met very few potatoes I didnt like.
There was a casserole my mother made when we were camping that used canned potatoes.
Ill spare you the details.
Give me a potato chip, and were friends for life.
Whether an addition to a peasant soup or side dish at a grand banquet, potatoes kindly most everyone.
Leftovers fried up the next morning made the best home fries.
Simple, easy, crowd-pleasing
Boiled potatoes.
Youll only be adding a few minutes in time, but with big rewards.
For this dish, I used some pretty and nutritious tri-colored fingerling potatoes.
It was a lovely combination.
Another time, I might have used just rosemary, or parsley and thyme, or lavender and thyme.
Use what you have and what you like the best.
If you dont want to use butter or even vegan butter, just use more olive oil.
This is delicious hot, warm, or room temperature.
Make extra, and use the leftovers the next day as a salad for a whole new experience.
Herbed Fingerling Potatoes with Mustard and Lemon
Slice the potatoes in halfand place in a pot.
Cover with cold water, and salt the water liberally.
Bring to a boil, then reduce to a simmer and cook just until tender.
This can take from five to 12 minutes depending on the size of the potatoes.
Add the herbs, mix for about 20 seconds, then return the potatoes to the pot.
Season with salt and liberal amounts of freshly ground pepper.
Gently stir to coat the potatoes, being careful not to break them up.
If you want this a bit more creamy, add a bit more butter.
Plate, and garnishwith the lemon juice and zest.
Favorite additions:Love black kalamata olives in this dish, as well as quartered artichoke hearts!
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