Herbed buttered Potatoes (Stovetop)
Try this Herbed buttered Potatoes (Stovetop) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 pounds small white or yukon gold potatoes scrubbed but not peeled
- 1-2 teaspoons salt use less if of butter is salted
- 3 tablespoons chopped mixed fresh green herbs such as parsley, chives, and dill. (i use dried)
- Carbohydrate 0.163669999971216 g
- Cholesterol 122.012499896857 mg
- Fat 46.0364449610886 g
- Fiber 0.053 g
- Protein 0.504274999592224 g
- Saturated Fat 29.1532999753569 g
- Serving Size 1 1 recipe (1191g)
- Sodium 6.3304999947229 mg
- Sugar 0.110669999971216 g
- Trans Fat 3.22254499727606 g
- Calories 407 calories
Melt the butter in a Dutch oven or large heavy-bottomed pot.Add the whole potatoes, salt, and pepper and toss well.Cover the pot tightly and cook over low heat for 20 to 30 minutes, depending on size,until the potatoes are just tender when tested with a small knife.From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.Turn off the heat and allow the potatoes to steam for another 5 minutes.Don't overcook! Toss with the herbs, and serve hot.
