Shelf Talk

Off-the-Shelf Recipes: Easy New Potatoes


These savory little potatoes are the perfect complement to your summer barbecue. They taste best simply prepared — with ingredients you’ve already got on hand.

Serves 4

·         1 pound small new potatoes (red or yellow skinned), scrubbed
·         3 tablespoons extra-virgin olive oil OR unsalted butter
·         1 teaspoon freshly ground black pepper
·         Salt to taste
·         3 tablespoons fresh parsley, chives, or rosemary (optional)
1.      Place potatoes in a large saucepan and cover with cold water.
2.      Bring to a boil, lower heat and simmer for about 10 minutes, or until potatoes are fork-tender.
3.      Drain the potatoes and toss in the olive oil or butter, salt, pepper and herbs (if using).
4.      Keep warm until serving.
Tip: For extra convenience, use herb butter in place of regular butter.



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