New Potatoes With Herbs

The chef brought home a couple of pounds of very small new potatoes yesterday, and this recipe looks like a delicious way to eat them. The recipe is adapted from The Lighthearted Cookbook, by Anne Lindsay.

The cookbook was published with the Canadian Heart Foundation, so the recipes are heart-healthy, and they’re also easy to follow, and very tasty. It was published in 1988, so I’ve been using it for about 20 years, and several family favourites have come from it. You might not be able to find that version, but newer editions are available, like the one shown here.

New Potatoes With Herbs

  • 1 lb tiny new potatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tbsp chopped dill
  • 1/2 tbsp chopped chives
  • 1/2 tbsp lemon juice
  • 1 tbsp olive oil
  • Freshly ground black pepper
  1. In a saucepan, boil the unpeeled potatoes until tender, about 15 minutes.
  2. Drain the potatoes.
  3. Add basil, dill, chives, lemon juice, oil and pepper to taste.
  4. Mix lightly and serve.

Makes 4 servings.

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