INGREDIENTS
- 2 lbs baby potatoes
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- ½ tbsp dillweed finely chopped
- ¼ cup freshly grated parmesan cheese.
- 3.5 tbsp unsalted butter
- Salt to taste
- Black peppers to taste
DIRECTIONS
- Prep the potatoes: scrub and wash the potato clean if using whole, otherwise, peel, rinse and cut into equal chunk sizes.
- Boil: Fill a large pot with cold water and place on medium-high heat, add salt and stir to combine. Transfer the potatoes into the cold water making sure it is fully submerged and bring the water to a rapid boil for about 5 minutes then reduce the heat to simmer for another 10 to 15 minutes until the potatoes are done and fork-tender. You can also pierce the potato with a knife and if it doesn’t resist then it is done.
- Drain the potatoes in a colander and return the pot to the stove. I cut mine into halves so that the potatoes can absorb the buttery flavors.
- Make the buttery herb sauce: add butter to the hot pan to melt, then add finely chopped parsley, dill, and chives, stir to combine, and cook on low heat for about a minute. Keep an eye so it doesn’t burn, just cook until fragrant.
- Combine: add the drained potatoes to the melted butter and toss to combine. Stir in the grated parmesan cheese until melted. Transfer to a bowl, serve and enjoy!