"These are the most hands-off potatoes I've ever cooked in my life. You wash small creamer or fingerling potatoes, melt some butter in a Dutch oven, and throw them in with some herbs and salt and cover the pot. That's it. The potatoes cook in the butter and herbs and come out browned on the outside, tender and fluffy on the inside, and infused with buttery, herby flavor."
"This technique is very flexible. Ina's original recipe calls for fingerling potatoes and fresh dill, but you can use any small potato and any fresh herb. I've used everything from parsley to sage, and the potatoes have always been delicious. It's the perfect way to use up any herbs you happen to have around - especially ones that may have seen better days."
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