Herbed buttered Potatoes (Stovetop)

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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.

The 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.

 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.

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Ingredients

  

• 4 tablespoons 1/2 stick unsalted butter
• 2 1/2 pounds small white or Yukon gold potatoes scrubbed but not peeled
• 1-2 teaspoons salt use less if of butter is salted
• 1/2 teaspoon black pepper
• 3 tablespoons chopped mixed fresh green herbs such as parsley, chives, and dill. (I use dried)

Instructions

 

• Melt the butter in a Dutch oven or large heavy-bottomed pot.
• Add the whole potatoes, salt, and pepper and toss well.
• 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.
• From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
• Turn off the heat and allow the potatoes to steam for another 5 minutes.
• 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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