To season boiled potatoes, I like to use delicate herbs like mint, tarragon, or parsley. Mint makes a huge difference here, countering the potatoes’ earthiness with its bright flavor.
Recipe information
Yield
makes 4 servings
Ingredients
About 2 pounds waxy new potatoes, the smaller the better
Salt
Several fresh mint sprigs
2 tablespoons butter, or more to taste
Minced fresh mint for garnish
Preparation
Step 1
Put the potatoes in a pot with salted water to cover; bring to a boil over high heat. Add the mint and turn the heat down to medium. Cook at a gentle boil until the potatoes are nice and tender, 20 to 40 minutes, depending on their size.
Step 2
Drain the potatoes and return them to the pot over the lowest heat possible. Add the butter and cook, shaking the pan occasionally, until all traces of moisture have disappeared, about 5 minutes. Garnish and serve hot.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
