Herbed Garlic Potatoes
Meet the Cook: My mom cooks from scratch and rarely uses a recipe. That's how I learned - a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal - fancy or burgers - and everyone asks me for the recipe.
My husband and I have a son, 3.
-Sherry DesJardin, Fairbanks, Alaska
SERVINGS
|
6-8
|
CATEGORY
|
Side Dish
|
METHOD
|
Other stovetop
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 15 small red potatoes (about 2 pounds)
- 1/3 cup butter
- 1/4 cup minced fresh parsley
- 2 tablespoons minced chives
- 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 2 to 3 garlic cloves, minced
- 3 bacon strips, cooked and crumbled
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
Cut the potatoes in half and place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well.
In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes. Yield: 6-8 servings.