Herbed Garlic Potatoes Recipe

4.5 6 9
Herbed Garlic Potatoes Recipe
Herbed Garlic Potatoes Recipe photo by Taste of Home
Publisher Photo

Herbed Garlic Potatoes Recipe

Read Reviews
4.5 6 9
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 8 servings.
Originally published as Herbed Garlic Potatoes in Country Woman January/February 1999, p31

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Garlic Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Emiie User ID: 9206860 269621
Reviewed Jul. 17, 2017

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

MY REVIEW
Maggie123123 User ID: 8025434 246102
Reviewed Mar. 27, 2016

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

MY REVIEW
dbmw2014 User ID: 8699442 242246
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."

MY REVIEW
BakinGymnast User ID: 5767825 27881
Reviewed Apr. 10, 2011

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

MY REVIEW
dikurek User ID: 718720 32216
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!"

MY REVIEW
leoleousch User ID: 4133528 31947
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."

Loading Image