I'd recommend using new potatoes (and/or young carrots) because the small, tender veggies steam more easily than larger, tougher ones. Waxy potatoes like yellow finns or yukon golds will work best. Martha's recipe called for tarragon, parsley and chives but you can vary the herbs in the butter -- I used what I had in the house which was parsley and thyme -- it was very tasty.
The steaming is really easy way of preparing vegetables and when combined with the herbs it results in a light, fresh taste. I used these organic (because I recently learned that potatoes hold more pesticides than most vegetables) new yellow finn potatoes which have an incredible flavor and texture -- they were "like butta." Scrumptious!
Steamed Potatoes With Herb Butter
- New potatoes, scrubbed (make as many as you need)
- Butter, softened
- Finely chopped italian parsley, thyme, chives, savory, tarragon, basil, etc. (be creative)
- Freshly ground black pepper
1. Stir together the chopped herbs and butter in a small bowl until smooth - you can do this ahead of time and keep it in the fridge, covered - just remember to take it out in time for it to soften up.
2. Steam the potatoes (helpful to have a pot with a steamer insert) over 2-3 inches of water on medium heat until tender when pierced with a fork- roughly 15-20 minutes. If you want to add carrots, they'll steam more quickly (5-7 minutes) so wait until the potatoes are closer to done to add them to the pot.
3. Toss the hot potatoes (and carrots if you choose) in a bowl with some of the butter to coat and serve with the left over butter on the side.
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