Savory Herb Potatoes

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

Ingredients:

• 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

Instructions:

1. Place potatoes in a large pot of cold pure water with the tablespoon of salt and bring to a boil over high heat. 
2. Once the potatoes are boiling, adjust the heat to medium to allow them to gently simmer, stopping the skin from splitting.
3. Cook for 15 minutes or until the potatoes can be easily pierced through with a knife.
4. 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.
5. Once the butter is added, add the rest of the ingredients and gently stir until potatoes are well coated.  
6. Enjoy!