This is a potato recipe that I’ve fallen in love with. I usually roast my potatoes, but lately, I have started to boil them and add herbs (parsley, dill, and chives, even thyme at times)! It’s quick, easy, filling, and delicious!
I usually pair these potatoes with plant-based meatloaf and long green beans. I have not yet had many leftovers of these potatoes. They will go first. I hope you like them as much as I do.
Now, without any further ado, please enjoy these potatoes!
Savory Herb Potatoes
- 24 oz. pkg. baby potatoes
- 64 oz. pure water
- 1 Tbs. pure salt (for cooking water)
- 2 Tbs. plant-based butter
- 1 tsp. dried chives
- 1 tsp. dried parsley
- ½ tsp. dried dill weed
- ½ tsp. pure salt or to taste
- ¼ tsp. black pepper substitute, optional
- Place potatoes in a large pot of cold pure water with the tablespoon of salt and bring to a boil over high heat.
- Once the potatoes are boiling, adjust the heat to medium to allow them to gently simmer, stopping the skin from splitting.
- Cook for 15 minutes or until the potatoes can be easily pierced through with a knife.
- Drain the potatoes and add them back to the pot to allow them the steam to dray them before adding the plant-based butter. The butter will adhere better to dry potatoes.
- Once the butter is added, add the rest of the ingredients and gently stir until potatoes are well coated.