Sautéed Purple Potatoes With Butter And Chives
10m prep 23m cook 33m ready
Tender purple potatoes are boiled then sautéed in butter with fresh chives, parsley, and dill. This simple side dish highlights the earthy flavor of the potatoes.
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.1 mg
- Iron: 0.69 mg
- Magnesium: 5.79 mg
- Phosphorus: 13.3 mg
- Potassium: 59.8 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 946 ml small whole purple potatoes
- 118 ml butter
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
Prepare
- Chop 59.1 ml chopped green onions or chives
- Chop 59.1 ml chopped fresh parsley
- Mince 2.46 ml minced fresh dill
Let's Cook
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Step 1.
Scrub the purple potatoes well; there is no need to peel them. If using large potatoes, cut them in half so they are roughly the same size as small whole ones.
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Step 2.
Bring 1 inch of water to a boil in a large saucepan. Add the potatoes, cover, and cook until tender, 18 to 20 minutes. Test with a fork; the potatoes should be easily pierced.
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Step 3.
Drain the potatoes and plunge them into a large bowl filled with cold water to stop the cooking process. Let them sit for a minute, then drain again.
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Step 4.
Return the saucepan to medium heat and add ½ cup (1 stick) butter. Melt the butter, swirling occasionally, until it is fully melted and begins to foam slightly.
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Step 5.
Add the drained potatoes, ¼ cup chopped green onions or chives, ¼ cup chopped fresh parsley, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon minced fresh dill. Stir gently to coat the potatoes evenly with the butter and herbs, and cook until heated through, about 2–3 minutes.
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Step 6.
Serve immediately as a side dish.
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