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Herbed Garlic Potatoes

 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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.