Name: New potatoes with mixed herbs Recipe
Total time: 40 min
Yield: Serves 6
Ingredients: 1 1/2 pounds mixed red and white new potatoes; 1 tablespoon butter, melted; 1 teaspoon finely chopped dill; 1 teaspoon chives, cut into 1/4-inch pieces; 1 teaspoon minced chervil leaves; 1/4 teaspoon fleur de sel; 1/8 teaspoon freshly ground pepper

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By Betty Hallock

and Donna Deane

April 4, 2007

This light potato dish is made with small new potatoes -- red and white -- barely kissed by butter and showered with a confetti of bright green herbs. Tiny potatoes such as the white Klamath Pearl that work well for this dish are more perishable than the bigger kinds and should be used within a few days of purchase. No need to peel them, of course, just scrub, steam, drizzle with butter and toss with chopped herbs.

From the story: Something special on the side

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1 ½ pounds mixed red and white new potatoes

1 tablespoon butter, melted

1 teaspoon finely chopped dill

1 teaspoon chives, cut into ¼-inch pieces

1 teaspoon minced chervil leaves

¼ teaspoon fleur de sel

⅛ teaspoon freshly ground pepper

Rinse the potatoes under cold water and scrub them with a vegetable brush. Cut any larger potatoes in half, leaving only the small ones whole.

Put them in the top of a steamer over boiling water. Cover and let the potatoes steam until they are fork tender, 25 to 30 minutes.

When the potatoes are tender, remove them to a serving bowl.

Drizzle the warm butter over the potatoes and stir to coat. Stir in the dill, chives and chervil. Sprinkle with fleur de sel and freshly ground pepper.

From Times Test Kitchen Director Donna Deane.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.