Herbed New Potatoes Adapted from the Barefoot Contessa
Savor the simple elegance of Herbed New Potatoes, a delightful side dish inspired by the Barefoot Contessa. This recipe brings out the best in tender new potatoes, simmered to fork-tender perfection and coated in a luscious blend of butter and extra virgin olive oil. Infused with the aromatic freshness of parsley, dill, and chives, each bite bursts with herby goodness. With just 25 minutes from prep to table, these easy-to-make potatoes are a versatile addition to any meal, pairing beautifully with roasted meats, grilled fish, or seasonal vegetables. Perfectly seasoned with kosher salt and freshly ground black pepper, this dish is a celebration of simple, fresh ingredients at their finest. Serve warm, and watch them disappear from the table!
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Recipe Information
Ingredients
- 2 pounds new potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
Instructions
Wash the new potatoes thoroughly under running water and pat them dry with a kitchen towel. Leave the skins on for texture and color.
Cut any larger potatoes in half, so all pieces are roughly the same size to ensure even cooking. Smaller potatoes can remain whole.
Fill a large pot with water and bring it to a boil over high heat. Add 1 teaspoon of kosher salt to the water.
Once the water is boiling, carefully add the new potatoes to the pot. Lower the heat to medium and let the potatoes simmer for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
In the same pot (off the heat), melt the unsalted butter over low heat. Add the olive oil to the butter and mix well to combine.
Return the potatoes to the pot and gently toss them in the butter and olive oil mixture to coat them evenly.
Season the potatoes with freshly ground black pepper and additional kosher salt to taste.
Add the chopped parsley, dill, and chives to the pot, reserving a small amount for garnish. Toss the potatoes gently to combine, ensuring the herbs are distributed evenly.
Transfer the herbed potatoes to a serving dish and garnish with the reserved herbs. Serve warm.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3916 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
