Herbed New Potatoes

Smaller spring potatoes, also known as new potatoes, tend to be sweeter, making this an ideal time of year to try a variety other than America's beloved Russet (otherwise known as the Idaho potato). Our Herbed New Potatoes is a side that's both simple and elegant.

Photo: Jodi Pudge

By Jill Silverman Hough

Serves: 4
Hands-on time: 5 minutes
Total time: 20 minutes

INGREDIENTS:

• 1 lb small potatoes (red, white or a combination), halved
• 2 tbsp fresh flat-leaf parsley leaves, chopped
• 6 chives, chopped
• 4 tsp extra-virgin olive oil
• 1/4 tsp fine sea salt
• 1/8 tsp ground black pepper

INSTRUCTIONS:

1. Fill a pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil over high heat. Cover and cook until potatoes are tender, 10 to 15 minutes.
2. Transfer potatoes to a large bowl. Add parsley, chives, oil, salt and pepper and toss gently. Serve hot.

Nutrients per serving (4-oz Herbed New Potatoes): Calories: 140, Total Fat: 4.5 g, Sat. Fat: 0.5 g, Carbs: 20 g, Fiber: 2 g, Sugars: 0 g, Protein: 3 g, Sodium: 130 mg, Cholesterol: 0 mg

Nutritional Bonus: Potatoes are definitely not empty calories. In fact, they’re a good source of vitamins B6 and C, as well as potassium, an essential mineral that helps regulate heart function, blood pressure and nerve and muscle activity. Enjoy a 4-ounce serving of potatoes today for 12% of your potassium intake!

OPTION:
Not having parsley or even chives on hand is no reason to pass on our potatoes. Simply experiment with rosemary, tarragon, basil or mint or even a dash of paprika for added flavor
.