Recipe: new potatoes with herbs

July 8, 1:30 PMMinneapolis Herbal Kitchen ExaminerNancy Leasman

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   Assembled ingredients, minced herbs and the finished dish.

It’s new potato time! Looking for a recipe with new potatoes and herbs? Here’s an easy one that takes only about a half hour from gathering the ingredients to sitting down to a real meal. I’ve used golf-ball size new red potatoes and am excited to try it with the Irish Cobblers and the Fingerlings that’ll be ready in my garden, soon. If you have new baby carrots, this is a delicious way to use them. Baby carrots from a bag work, too. Add new peas if you have them. Ah, isn’t fresh vegetable season wonderful?!

10 new potatoes
10 baby carrots
2 Tablespoons olive oil
Salt and pepper
2 cloves garlic, minced
¼ cup Dill in Rhubarb Leatherwood Wine-Vinegar, or red wine, or ¼ cup water with ½ tsp
Better Than Bouillon
1 10 ounce can chicken breast with broth
1 sprig of fresh mint
3 sprigs of fresh oregano
3 sprigs of fresh thyme

Scrub the new potatoes and if some are larger than others, cut to uniform size. Put olive oil in a cast iron frying pan or Dutch oven. Turn on high. Add potatoes and carrots. Toss to coat with the olive oil. Sprinkle with salt and pepper and top with minced garlic. Cover and reduce the heat to medium low. Simmer for 10 minutes.

Add wine-vinegar, or wine, or bouillon and the canned chicken breast. Return to boil and then reduce heat to medium.

Wash and strip the leaves from the stems of the herbs. Mince the leaves and add to the pan. Stir. Cover and simmer 5 minutes. Remove cover and cook until liquid is nearly absorbed. Allow to brown if desired. Salt and pepper to taste. Serves 2 to 4 depending on the appetite for new potatoes.