Recipes

Herb Garden Potatoes Recipe

Serves 8.

≈2lb. (900g) baby potatoes*, washed and eyes removed
1 Tbsp (15g) butter
1/2 Tbsp (7.5ml) olive oil
2 ea. shallots, minced
2 ounces (60g) fresh ginger, minced
1 qt (1L) chicken or veggie stock
Salt.

*Baby potatoes can be peeled; precook in salted water first.

1 tsp thyme, chopped
1 tsp rosemary, chopped (save a couple of small sprigs for garnishing
≈1 Tbsp Italian parsley, chopped
≈1/2 Tbsp tarragon, chopped
≈1 Tbsp chervil, chopped
≈1/2 Tbsp chives, minced
≈1/2 Tbsp dill, roughly chopped (save some leaves for garnishing.

In a large frying pan, sweat shallots and ginger (do not color) for about 10 min on medium heat, stirring often. Throw in potatoes and sautee for a couple of minutes. Add stock, season with salt and cook for 25 to 35 min or until fork tender. Turn the heat off and leave potatoes for a few more minutes in their juice. Drain and transfer potatoes to a bowl; save the gingered stock. Mix about 1/2 cup of the stock with some butter – add it to the potatoes along with the chopped herbs. Save remaining herbs for later use.
Garnish with dill leaves and a small rosemary sprig. Enjoy!

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