Steamed Small Potatoes with Fresh Herbs and Radishes

These Steamed Small Potatoes with Fresh Herbs and Radishes are the perfect, simple recipe for spring and early summer!  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 the potatoes are steamed and while they are still hot, toss them with some extra virgin olive oil and then fold in the herbs and the sliced radishes and you have the perfect side dish!  This recipe works equally well for Fingerling, small Red, or, yellow new potatoes.  Most are available now year ’round; New Potatoes are an eagerly awaited sign of spring and come on the market around April.

Ingredients for the Steamed Small Potatoes with Fresh Herbs and Radishes

Fresh herbs to choose from

There are so many fresh spring herbs to choose from:  chives, tarragon, thyme, parsley, sage, dill.  For this recipe, you can use any combinagtion of your favorite herbs or from you already have!

How to make the Steamed Small Potatoes with Fresh Herbs and Radishes

(Serves 4)

• 1          lb.            small potatoes (red and/or yellow)
• 1          TBSP.      fresh chives, snipped
• 2           tsp.         fresh tarragon, chopped
• 1         tsp.          fresh sage, finely chopped
• 1          TBSP.      fresh parsley, finely chopped
• 1         tsp.          sea salt
• 1/2     tsp.        freshly ground pepper
• 3           sm.         radishes, thinly cut into little sticks
• 5          TBSP.     extra virgin olive oil

1. Wash the potatoes well under cold water. Dry them and then cut them in half lengthwise.
2. 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.)
3. While the potatoes are cooking, chop the fresh herbs, slice the radishes and set them aside.
4. When they are cooked and while they are still hot, toss them with the olive oil and then fold in the herbs, the sliced radishes, and the seasoning. Taste and adjust the seasoning if necessary. Serve at once.