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Potatoes with Bonnes Herbes Parisienne

Small honey gold potatoes, about 1 to 1½ inches in size, have a buttery sweet flavor with velvety golden flesh and delicate skin.
Bonnes Herbes Parisienne are a rich fragrant herb mix of chives, dill weed, basil, basil, French tarragon, chervil and white pepper. The combination of traditional French herbs makes this versatile blend both savory and sweet.
Photography by Heaven on Hearth


You will need:
1½ pounds of honey gold potatoes
1 tablespoon salt
water
2 tablespoons butter
1 heaping teaspoon Bonnes Herbes Parisienne


Wash potatoes properly. These potatoes are so small and are usually clean, but I like to give them a good wash before cooking. Fill a large pot with water; add 1 tablespoon salt, adding the potatoes to the water filled pot. I like to cover them with about 1 -2 inches of water. Boil over medium high heat for approximately 28 minutes or until cooked, however, this will vary depending on the size of the pot or even your stove. It may take less time or even a bit longer.


To test the potatoes, stick a knife in a potato. If it goes in easily it’s ready, if it doesn’t, it means it needs to be cooked a bit longer. The outer part of the potato may be cooked, but the middle may need a bit more time.


Once the potatoes are cooked, drain them, by pouring them into a colander. Using the same pot, over medium low heat, add 2 tablespoons butter and allow the butter to melt, add 1 heaping teaspoon Bonnes Herbes Parisien to the melted butter, then add the cooked potatoes and toss around a few times, so that the potatoes are covered with the herb butter mixture.

This serves 4. Voilà. Now, really…how easy was that?

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