Warm Herbed Potatoes
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Warm red skinned potatoes tossed with extra virgin olive oil and fresh herbs. A great alternative to potato salad and perfect for brunch.
  • 6 cups red skinned potatoes, scrubbed and cut into 1" pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium shallot, diced
  • 1 small bunch fresh chives, chopped (you'll need ¼ - ⅓ cup)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh rosemary, chopped
  • pink Himalayan sea salt to taste
  1. Place the potatoes in at least a 5 quart pot. Cover with cold water plus a couple of inches. You can salt the water if you prefer.
  2. Bring to a boil and cook until the potatoes are fork tender. Check them after they've been boiling for about 7 minutes and adjust your cook time from there.
  3. Drain the cooked potatoes and let them rest in the colander for a minute.
  4. Add one tablespoon of the olive oil to the pot and heat it over medium high heat. Add the shallots and cook until translucent, about a minute. add the potatoes back to the pot.
  5. Toss everything with the remaining olive oil and the fresh herbs.
  6. Serve warm.
You can use any herbs you'd like! Chopped fresh sage is delicious. Tarragon is wonderful. Play around with the flavors and combinations.
Recipe by Sugar Dish Me at https://www.sugardishme.com/warm-herbed-potatoes/