Adapted from the recipe by Sherry DesJardin of Fairbanks, Alaska. Original recipe at tasteofhome.com. As the author wrote about this recipe, “These potatoes fit any kind of meal, from fancy to burgers—and everyone asks for the recipe.”
Start to finish: 1 hour 15 minutes (15 minutes active)
15 baby potatoes, halved
1/3 cup salted butter, cubed
1/4 cup minced fresh parsley
2 tablespoons minced chives
2 to 3 cloves garlic, minced
1-1/2 teaspoons fresh or 1/2 teaspoon dried herbs (optional). Dill, rosemary, tarragon and thyme all work well in this recipe.
3 bacon strips, cooked and crumbled (optional)
Salt and pepper, to taste
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15 to 20 minutes or until tender. Drain well.
- In a large skillet, melt butter. Add the parsley, chives, herbs (if using) and garlic. Cook and stir over low heat 1-2 minutes.
- Add the potatoes, bacon (if using), salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
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