Posted on February 7, 2012
Steamed New Potatoes with Olive Oil, Parsley & Chives
Smaller spring potatoes, also known as new potatoes, tend to be sweeter, making this an ideal time of year to try a variety other than America’s beloved russet (otherwise known as the Idaho potato). This simple yet elegant presentation will not only complement each entrée on our mix ‘n‘ match menu, it will also sit nicely alongside your lean steak, roast salmon or pork loin chop recipes.
By | Photo: Jodi Pudge
Serves: 4
Hands-on time: 5 minutes
Total time: 20 minutes
CATEGORY:
Gluten Free, Under 45 Minutes, Vegetarian
Hands-on time: 5 minutes
Total time: 20 minutes
CATEGORY:
Gluten Free, Under 45 Minutes, Vegetarian
INGREDIENTS:
- 1 lb small potatoes (red, white or a combination), halved
- 2 tbsp fresh flat-leaf parsley leaves, chopped
- 6 chives, chopped
- 4 tsp extra-virgin olive oil
- 1/4 tsp fine sea salt
- 1/8 tsp ground black pepper
INSTRUCTIONS:
- Fill a pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil over high heat. Cover and cook until potatoes are tender, 10 to 15 minutes.
- Transfer potatoes to a large bowl. Add parsley, chives, oil, salt and pepper and toss gently. Serve hot.
Nutrients per 4-oz serving:
Calories: 140, Total Fat: 4.5 g, Sat. Fat: 0.5 g, Carbs: 20 g, Fiber: 2 g, Sugars: 0 g, Protein: 3 g, Sodium: 130 mg, Cholesterol: 0 mg
Nutritional Bonus:
Potatoes are definitely not empty calories. In fact, they’re a good source of vitamins B6 and C, as well as potassium, an essential mineral that helps regulate heart function, blood pressure and nerve and muscle activity. Enjoy a 4-oz serving of potatoes today for 12% of your potassium intake!
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OPTION:
Not having parsley or even chives on hand is no reason to pass on our potatoes. Simply experiment with rosemary, tarragon, basil or mint or even a dash of paprika for added flavor.
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