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First of the Season Potatoes with Herbs
june 29, 2014

Steamed young potatoes simply dressed with butter, tarragon, parsley and salt are really delicious. This is the way to prepare them when they are fresh dug out of dark, damp spring earth and still retain the dewiness of youth that later, larger potatoes lose as they age.

Potatoes are a surprisingly healthy food. They contain complex carbohydrates which keep stomachs feeling fuller longer than the simple carbohydrates of sugar and white flour. They are an excellent source of vitamin c, which helps with immunity. So eat the up to keep your own aging body healthy.

This recipe is on p. 178 of Deborah Madison's Vegetable Literacy. She suggests young fingerling potatoes, but I combined three different types (red, waxy yellow, rough-skinned yellow), using the smallest potatoes from each bag halved, quartered or cut some other way to make them all about the same size. The herbs are similarly interchangeable, I had a little tarragon, lots of parsley and no chervil. I found some thyme flowers in the garden and sprinkled them on top.

Even with all the recipe substitutions the potatoes were delicious. Served with a tossed salad, sautéed spinach and barbecue pork ribs they made a great birthday celebration dinner for my daughter.


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