Herbed Garlic Potatoes Recipe
Herbed Garlic Potatoes Recipe photo by Taste of Home

Herbed Garlic Potatoes Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 15 small red potatoes (about 2 pounds), cut in half
  • 1/3 cup butter, cubed
  • 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 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 145 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 269 mg sodium, 14 g carbohydrate, 2 g fiber, 3 g protein.


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well.
  2. 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: 8 servings.
Originally published as Herbed Garlic Potatoes in Country Woman January/February 1999, p31

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Reviewed Mar. 27, 2016

"We have made this on multiple occasions and followed the recipe exactly. Delicious and a perfect side for any occasion."

Reviewed Jan. 21, 2016

"I omitted the bacon and will try to fry the potatoes longer to make them a tad crunchier. Everyone loved them. No leftovers."

Reviewed Apr. 10, 2011

"These were good, but a bit too buttery."

Reviewed Jul. 26, 2010

"I was too lazy to go back in the garden to get more parsley and it was still good! I used about 1 tablespoon and I added some fresh basil. I didn't have any of the other spices on hand and it still tasted Great!"

Reviewed Dec. 31, 2009

"I've made this recipe twice now. Once with bacon and once without. I think I will leave the bacon out. Bacon overpowered the other flavors. Will make it again."

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