Herbed buttered Potatoes (Stovetop)

Herbed Buttered Potatos

Oh potatoes, how I love thee, let me count the way…..

you all would be here a long time 🙂

I LOVE potatoes, in any form or any recipe! The humble spud packs a special place in my heart for my favorite comfort food!  You really can do so many tasty things with a potato!

My mind immediately goes to the great potato famine of Ireland. Here’s an excellent short read if inquiring minds want to know. Small snippet:

What was the Irish Potato Famine?
The famine was a devastating moment in Ireland’s history, when the failure of the potato crop led to mass hunger during the mid-19th century, a famine that killed one million people and crippled the country.


Famine memorial_0The haunting memorial to the Irish Potato Famine in Dublin

Bet you didn’t expect a little history lesson about a potato today, did you??

I have warned you all repeatedly that it’s kinda scary up in here (brain), and I blog what I think 🙂

Moving on…

The potatoes cook about 30 minutes on the stovetop in a Dutch Oven.   It’s quick and tasty and no boiling water to mess with. I found this recipe a couple years ago on the internet by Ina Garten. Normally I don’t care for her stuff, she just seems to pretentious.  Not to offend anyone, I just never liked watching her shows on Food Network.

Herbed Buttered Potatoes

 Anyway, last weekend we had our church anniversary service, and I had the biggest cake fail of my life! It was pinterest fail worthy! I’ve baked many cakes and followed the recipe to a tee and it was still a disaster! I didn’t find the recipe on some blog, no, it was an award winning baking cookbook!  Now I’m afraid to try other recipes from it.

I know I was absent last week, but I did fix two of our favorite quick appetizers and meals.  But didn’t have time to photograph or blog.  So that will give me an excuse to fix them again soon 🙂

After a great weekend of guest preachers,  we get to hear another preacher from Mexico tonight. I’m very much looking forward to that!!

Herbed buttered Potatoes (Stovetop)
Make sure you use a Dutch Oven or an equivalent pot.
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2½ pounds small white or Yukon gold potatoes, scrubbed but not peeled
  • 1-2 teaspoons salt, use less if of butter is salted
  • ½ teaspoon black pepper
  • 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill. (I use dried)
  1. Melt the butter in a Dutch oven or large heavy-bottomed pot.
  2. Add the whole potatoes, salt, and pepper and toss well.
  3. Cover the pot tightly and cook over low heat for 20 to 30 minutes, depending on size,until the potatoes are just tender when tested with a small knife.
  4. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
  5. Turn off the heat and allow the potatoes to steam for another 5 minutes.
  6. Don't overcook! Toss with the herbs, and serve hot.

I usually always peel my potatoes, I just don’t like getting the peel off in my mouth, so if that doesn’t bother you, then this recipe is even quicker!




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