Fingerling Potatoes with Sweet Cream Butter and Herbs

Fingerling Potatoes with Sweet Cream Butter and Herbs

Serves 4

These small, tender, finger-shaped potatoes need nothing more than a simple adornment of butter, herbs and salt.

  • 1 1/2 pounds fingerling potatoes
  • 1 1/2 tablespoons unsalted butter
  • 1/2 tablespoon extra virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • Freshly ground black pepper
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Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil, then reduce heat and simmer gently until potatoes are just tender when pierced with a knife, 15 to 20 minutes. Drain well.

While potatoes are simmering, heat butter and olive oil in a large skillet over medium-low heat. When butter is melted, add thyme, basil and parsley. Warm until herbs are fragrant, 1 to 2 minutes. Add drained potatoes to skillet and toss with salt. Taste and adjust seasoning, adding additional salt and pepper if needed.

Nutritional Info: 
Per Serving:210 calories (60 from fat), 6g total fat, 3g saturated fat, 10mg cholesterol, 300mg sodium, 36g carbohydrate (4g dietary fiber, 3g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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