Small potatoes, have very thin skin and hold their shape well when cooked unpeeled. Because they are so delicate, steaming them is a gentle way to cook them. They are generally sweeter because their sugar has not yet converted into starch, and, they pair perfectly with fresh herbs. Once they are steamed, toss them while still hot with some butter and some crispy sliced radishes and you have the perfect side dish! This recipe works equally well for Fingerling, small Red, or, New potatoes. Most are available now year ’round; New Potatoes are an eagerly awaited sign of spring and come on the market around April.
(Serves 4)
- 1 lb. small potatoes (yellow and red)
- 1 TBSP. fresh chives, snipped
- 2 tsp. fresh tarragon, finely chopped
- ½ tsp. fresh sage, finely chopped
- 1 TBSP. fresh parsley, finely chopped
- ½ tsp. sea salt
- — — freshly ground pepper
- 3 sm. radishes, thinly sliced (optional)
- 4 TBSP. butter, at room temperature
- Wash the potatoes well under cold water. Dry them and then slice them in half lengthwise.
- Steam the potatoes oven simmering water, covered, until tender. (The potatoes can sit in the steamer for a small period and be quickly reheated when ready to eat.)
- While the potatoes are cooking, chop the fresh herbs, slice the radishes and set them aside.
- When they are cooked and while they are still hot, toss them with the chopped herbs, the sliced radishes, the butter and the seasoning. Taste and adjust the seasoning if necessary. Serve at once.
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