Herbed New Potatoes: A Barefoot Contessa Classic, Elevated

The aroma alone transports me back to childhood summers at my grandmother’s cottage. The scent of freshly dug potatoes, still earthy and sweet, mingling with fragrant herbs from her garden… it was pure magic. I remember helping her scrub the tiny spuds, their skins so delicate they barely needed peeling, and the anticipation of those first creamy, herbed bites. This recipe, inspired by the inimitable Ina Garten, captures that simple, yet profound, joy.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25-35 minutes
• Total Time: 35-45 minutes
• Servings: 6-8
• Yield: About 6-8 servings
• Dietary Type: Vegetarian, Gluten-Free (easily adaptable to vegan with plant-based butter)

Ingredients

• 2 ½ lbs small potatoes (white, Yukon, or red)
• 4 tablespoons unsalted butter
• 1 ½ – 2 teaspoons kosher salt (we find 2 a bit too salty)
• ½ teaspoon fresh ground pepper
• 3 tablespoons fresh herbs (your preference, parsley, chives, dill)

Equipment Needed

• Large, heavy-bottomed pot with a tight-fitting lid

Instructions

1. Begin by melting the butter in a large, heavy-bottomed pot over medium-low heat. The heavy bottom is essential to prevent scorching as the potatoes cook.

2. Add the whole potatoes to the melted butter. There’s no need to peel new potatoes; their skins are thin and contribute to the dish’s lovely texture.

3. Season generously with kosher salt and freshly ground pepper. I recommend starting with 1 ½ teaspoons of salt and adjusting to taste at the end.

4. Toss the potatoes thoroughly to ensure they’re evenly coated in the butter and seasoning. This step is crucial for distributing the flavor throughout the dish.

5. Cover the pot tightly with a lid. This will create a steamy environment, allowing the potatoes to cook evenly and retain their moisture.

6. Cook the potatoes over low heat for 20 to 30 minutes, or until they are fork-tender. Start checking for doneness around the 20-minute mark, as cooking time can vary depending on the size and type of potatoes. Remember, you want them tender, but not mushy!

7. During the cooking process, shake the pot gently several times to prevent the potatoes from sticking to the bottom and burning. It’s important to keep the lid on while shaking to maintain the steamy cooking environment. Don’t remove the lid.

8. Once the potatoes are fork-tender, turn off the heat and let them sit in the pot, covered, for another 5 minutes. This allows the residual heat to finish cooking them and ensures they’re perfectly tender.

9. Finally, toss the potatoes gently with the fresh herbs. Use a light hand to avoid bruising the delicate potatoes. Fresh parsley, chives, and dill are a classic combination, but feel free to experiment with your favorite herbs, such as thyme, rosemary, or oregano.

10. Serve the herbed new potatoes hot and enjoy!

Expert Tips & Tricks

• Choose the right potatoes: Look for new potatoes that are roughly the same size so they cook evenly.
• Don’t overcrowd the pot: If you’re making a large batch, it’s better to cook the potatoes in two batches to ensure they cook properly.
• Seasoning is key: Don’t be afraid to season the potatoes generously with salt and pepper. The salt will help to bring out their natural sweetness.
• Use fresh herbs: Fresh herbs make a big difference in this dish. If you don’t have fresh herbs on hand, you can use dried herbs, but use about half the amount.
• Make it vegan: Simply substitute the butter with your favorite plant-based butter alternative. The flavor will be almost indistinguishable!
• Herb Infusion: For an extra layer of flavor, melt the butter with a sprig of rosemary or thyme and then remove the sprig before adding the potatoes. The butter will be infused with the subtle aroma of the herb.
• Crispy Edges: For a slightly crispier texture, after the initial covered cooking time, remove the lid for the last 5-10 minutes and allow some of the moisture to evaporate. This will encourage the potatoes to brown slightly.

Serving & Storage Suggestions

These herbed new potatoes are a versatile side dish that pairs well with a variety of mains. They’re delicious with grilled chicken, roasted fish, or a simple vegetarian frittata. They also make a fantastic addition to a summer picnic or potluck.

Leftover herbed new potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, or microwave them in short intervals until heated through. You can also roast them in the oven at 350°F (175°C) for about 10 minutes to restore their texture. Freezing is not recommended, as the texture of the potatoes can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	198.9 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	7.9 g	12%
Saturated Fat	4.9 g	24%
Cholesterol	20.4 mg	6%
Sodium	467.4 mg	19%
Total Carbohydrate	29.9 g	9%
Dietary Fiber	4.6 g	18%
Sugars	2.2 g	N/A
Protein	3.3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Garlic Herbed Potatoes: Add 2 cloves of minced garlic to the pot when melting the butter for a savory twist.
• Lemon Herbed Potatoes: Add the zest of one lemon along with the herbs at the end for a bright, citrusy flavor.
• Spicy Herbed Potatoes: Add a pinch of red pepper flakes to the pot with the potatoes for a touch of heat.
• Mediterranean Herbed Potatoes: Use a combination of parsley, oregano, and thyme and add a squeeze of lemon juice at the end.
• Fingerling Potatoes: Substitute the small potatoes with fingerling potatoes, cut in half lengthwise.
• Sweet Potatoes: For a sweeter variation, use cubed sweet potatoes instead of regular potatoes. Be mindful of the cooking time as sweet potatoes may cook slightly faster.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are best, you can substitute with dried. Use about half the amount of dried herbs as you would fresh, as their flavor is more concentrated.

Q: Do I need to peel the new potatoes?
A: No, you don’t need to peel them. The skin is very thin and adds to the texture and flavor. Simply scrub them clean.

Q: Can I make this recipe ahead of time?
A: You can cook the potatoes ahead of time and toss them with the herbs just before serving for the best flavor and presentation.

Q: How do I know when the potatoes are done?
A: The potatoes are done when they are easily pierced with a fork. Be careful not to overcook them, as they can become mushy.

Q: Can I add other vegetables to this dish?
A: Yes, you can add other vegetables such as sliced onions, bell peppers, or mushrooms to the pot along with the potatoes. Adjust the cooking time as needed.

Final Thoughts

This simple, yet elegant, dish of herbed new potatoes is a true testament to the beauty of fresh, seasonal ingredients. It’s a recipe that I turn to time and time again, not only for its ease and deliciousness but also for the comforting memories it evokes. I encourage you to try it, experiment with your favorite herbs, and create your own variations. Serve it alongside your favorite protein, or enjoy it as a light vegetarian meal. I’m confident that this will become a staple in your kitchen, just as it has in mine. Bon appétit!