Spring Herb Potatoes

Spring Herb Potatoes

I really love simple food.  So often foodies get caught up in the latest exotic ingredient, or newest cooking technique, and forget about the old standbys.  These tried-and-true recipes have lasted generations for a reason – they always taste good.  Spring herb potatoes optimize this for me.  They are made from humble ingredients, are super easy to prepare, and are delicious every time.

Spring Herb Potatoes Ingredients (serves 4):

4 cups chopped new potatoes (any variety works)
1/2 bunch fresh dill, chopped
1/2 bunch fresh parsley, chopped
6 scallions, chopped
3 cloves garlic, minced
1/4 cup olive oil (best quality!)
salt and pepper to taste

Directions (20 minutes):

Wash and dice the potatoes.  Boil them in water for about 10 minutes, or until they are easily pierced with a fork.  Watch them carefully because you don’t want them to overcook and become crumbly.

While the potatoes are cooking, chop all the fresh herbs and mince the garlic.

Combine the herbs with the drained potatoes and toss with olive oil, salt, and pepper.  Serve warm right away (although this also makes a delicious cold salad with a dash of vinegar the following day).

Spring Herb Potatoes

Potatoes tend to get a bad rap for lacking in nutrients and having lots of carbs.  It’s true they don’t offer as many nutrients as many other vegetables, but in this dish think of them as an herb delivery vehicle.  And I’ve told you many times before about the high levels of antioxidants and vitamins in fresh herbs!

Plus this is a whole foods carb, which is completely different in your body than a processed carb like bread or pasta.  And sometimes you just need carbs.  So give these potatoes a try and I promise you won’t be disappointed.

Here’s another variation using three herbs pesto.  Enjoy!

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