Baby Butter Potatoes with Herbs

Hello folks and welcome back to the All Things Southern kitchen! Y’all know I don’t believe you have to spend all day in the  kitchen to deliver a good meal, right?  Well, today’s Baby Butter Potatoes with Herbs is a great side dish that meets all the requirements. They’ll reward you with tons of flavor and they won’t require a huge investment of your time. Let me walk you through them.

“Baby Butter Potatoes with Herbs”

1/1 2 pounds baby Dutch potatoes, cleaned and scrubbed
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper
1 teaspoon minced garlic
A couple tablespoons each of fresh rosemary and chives and parsley

We’ll begin with a pound and half of baby dutch potatoes that we’ve cleaned and scrubbed. I am nuts over these little bite-size spuds, y’all. It’s really easy to infuse them with flavor. If you haven’t heard of baby dutch potatoes, join the crowd. I hadn’t either until I ran across them at the grocery store. You could substitute another mini-spud if you’d like.

Now, I’ve decided it works best for me to start them off by dropping ’em in a pot of boiling water. When the water returns to a boil, I turn it down and let ’em simmer. As soon as they’re fork tender, we’ll drain ’em and pat ’em dry so the olive oil, butter and herbs will stick to the skins!

Once we’ve dried ’em off, we’ll put a couple tablespoons each of butter and olive oil in a cast iron skillet. When the butter melts, we’ll add our potatoes. We’ll season ’em with salt, pepper and garlic and push them around a bit so they can brown evenly on all sides. Once the skins are crispy and brown, we’ll remove them with a slotted spoon while they’re still hot, put in a pretty serving dish and toss with fresh herbs. I like a combination of parsley, chives, and rosemary. Oh. My. Goodness. We love these things!

Enjoy my Baby Butter Potatoes with Herbs, y’all. It’s good eating from the All Things Southern kitchen to yours.