New Potatoes With Garlic and Herbs
- Total Time
- 35 minutes
- Rating
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Ingredients
- 1pound small new potatoes, scrubbed and quartered
- 1tablespoon extra-virgin olive oil
- 3large cloves garlic, finely minced
- 3scallions, finely minced
- ½tablespoon minced fresh chervil
- ½tablespoon finely chopped flat-leaf parsley
- Salt and ground black pepper
Nutritional analysis per serving (2 servings)
255 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 6 grams protein; 615 milligrams sodium
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.
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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.
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