New Potatoes With Garlic and Herbs
Published April 15, 1995
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound small new potatoes, scrubbed and quartered
1 tablespoon extra-virgin olive oil
3 large cloves garlic, finely minced
3 scallions, finely minced
½ tablespoon minced fresh chervil
½ tablespoon finely chopped flat-leaf parsley
Salt and ground black pepper
Nutritional analysis per serving (2 servings)
44 grams carbs; 255 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 615 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes. Drain.
- Step 2
Heat the olive oil in a heavy nonstick skillet. Add the potatoes. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden. Add the garlic and scallions. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.
- Step 3
Season to taste with salt and pepper and serve.
Private Notes