Buttery Herbed Potatoes
It’s Sunday, and you know what that means…another great recipe. I made a big batch of Buttery Herbed Potatoes to dish up a summer parties.
Summertime is my favorite time of the year. There’s an abundance of fresh produce, lazy days spent on the deck with family, and outdoor cooking- my favorite. I enjoy making recipes with fresh herbs grown right in my own garden. Today I made buttery herbed potatoes. They’re light and buttery with a hint of lemon. This recipe is perfect for family barbecues and only takes a few minutes to throw together, and the outcome is delicious.
Mmmm, there’s nothing like using fresh herbs and produce to create the perfect summer side dish.
I made a light sauce with butter, olive oil, lemon juice, capers, garlic, and fresh herbs. It was yummy.
My grandmother and mom stopped by while I was in the process of photographing this dish, and, of course, I offered them a taste of the final product. I find it very helpful to get an unbiased opinion of my food. Well, they loved these potatoes.
I’m the type of person that will worry about my food until someone tastes it and gives me feedback. I’m always secretly keeping my fingers crossed, hoping that everyone will love my dish. It’s not enough that I like the dish; someone else has to verify that it’s delicious before I actually believe it to be true.
Not only are these Buttery Herbed Potatoes delicious, but it’s aesthetically pleasing with the vibrant green flecks of fresh herbs and bits of garlic.
Buttery Herbed Potatoes
- 1 1/2 pounds baby yukon gold potatoes
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 2 tablespoons capers
- 1 lemon, zested and juiced
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper
- In a large pot, add the potatoes and fill with water until potatoes are just covered. Bring to a boil and let cook for about 10 minutes or until potatoes are fork tender. Drain and cut potatoes in half.
- Heat a large saucepan. Add the butter and olive oil. When the butter is melted, add the garlic, capers, lemon zest, and lemon juice. Saute for 3 minutes until the sauce has reduced some. Add the cooked potatoes, chopped dill, and chopped parsley. Toss to coat and let cook for 1 minute. Add salt and pepper to taste. Best served warm.