Herbed Garlic Potatoes

Name: Herbed Garlic Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 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

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 from fancy to burgers—and everyone asks me for the recipe. —Sherry DesJardin, Fairbanks, Alaska

Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 145 calories, 9g fat (5g saturated fat), 22mg cholesterol, 269mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 3g protein.

Originally published as Herbed Garlic Potatoes in Country Woman January/February 1999

Reviews

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bakingmad

Dec 22, 2017

These are excellent! I made a few changes to the recipe, but nothing that drastically changed it. I omitted the bacon, used much less butter since I only made enough for 2 servings, and used Penzeys granulated garlic, granulated onion, dried parsley, dried tarragon, and kosher salt, all to taste, to season them. We're not crazy about tarragon, so I just crushed up a little before adding it to the skillet. Since I didn't use fresh herbs, I cooked the potatoes a few minutes in the melted butter before seasoning them instead of cooking the spices in butter first, then cooked everything all together for another few minutes before serving. They were a great side to our prime rib dinner and I will definitely make them again.
Emiie

Jul 17, 2017

This is an excellent, quick side with lots of flavor, though I don't make it with bacon.
Maggie123123

Mar 27, 2016

We have made this on multiple occasions and followed the recipe exactly. Delicious and a perfect side for any occasion.
dbmw2014

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.
BakinGymnast

Apr 10, 2011

These were good, but a bit too buttery.
dikurek

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!
leoleousch

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.