Wednesday, September 11, 2013

Butter and Herb Potatoes

I love potatoes.  We don't eat them too often (unless it's a sweet potato), but when we do...oh my...there's not much better.  Agreed?

A few months ago, I had dinner with our friends Betsy and Pete, and they served some of the most delicious tri-colored potatoes ever.  I dreamed about these potatoes.  I knew I had to have them again, so this week I made them at my house.  These potatoes are soft, buttery, and perfectly seasoned.  This recipe serves 4 people...but you may want to double it.  There won't be any leftovers.  Trust me.

Serves 4

1.5 pounds tri-color potatoes
3 Tablespoons butter
1/4 teaspoon garlic powder
1/2 teaspoon parsley


Wash and cut potatoes into bite-size pieces.  In a medium pot, boil in salted water until cooked through. Strain and transfer potatoes in a medium bowl.

Melt 3 Tablespoons butter in a small bowl.  Add garlic powder and parsley and a sprinkle of salt.  Then pour butter mixture over potatoes and mix gently until potatoes are coated.



  1. Um, yes. This is exactly what I need!! I can NEVER think of what to serve as a side with my dinners - I can't wait to try these!

    1. You'll love'm. They're seriously fantastic, and this one is really easy to make. (You can use baby red potatoes too and it'll be just as great.)

  2. Delish! And so easy to make. Can't wait to get my hands on some red-skinned potatoes this week.

    1. I'm all about easy to make! Yummy - red ones are my favorite I think. :) Let me know if you make them!