The potatoes were heirloom German Butterballs (the November issue of Food & Wine says, "If you like Yukon Gold potatoes, try German Butterballs. Their luscious yellow flesh and adorable name might make them the next hot potato. Chefs from Rick Bayless to Loretta Kelloer are featuring these little heirlooms, which range from golf ball- to fist-size") from the wonderful St Paul Farmers Market so it's only right that the inspiration came from its recipe section. My new foodie friends tried other varieties, Kate in the Kitchen tried the Rose Finn fingerlings (in soup) and Laura from My Sister's Kitchen tried the Peruvian Purple Potatoes (roasted with other root vegetables). We all loved them!
My now-second visit to the St Paul Farmers Market makes me realize how little variety, really, we have available in our St Louis-area farmers markets, my own Kirkwood Market, Soulard Market, the Central West End Green Market, the Tower Grove, Maplewood and even the protein-heavy Clayton. Why is that???
NEXT TIME ... to save a dish, I'd drain the water and do the oil/garlic/herbs in the pot used for steaming rather than a separate skillet.
FROM THE ARCHIVES ... For other potato recipes, see here in the Recipe Box.
Hands-on time: 10 - 15 minutes (depends on how long it takes to clean the potatoes, these were caked with wonderful Minnesota dirt!)
Time to table: 20 - 25 minutes
1 pound yellow potatoes such as Yukon Gold, skins on, diced in 1-inch pieces
1 tablespoon olive oil
2 tablespoons fresh garlic, minced
Mixed fresh herbs: sage, rosemary, thyme, chive for example, minced
Salt & pepper to taste
Place 1 - 2 inches water in the steamer, set to high. Add the potato pieces, cover and let cook until soft, about 15 minutes.
In a skillet (or the still-hot, drained pot used for steaming), heat the olive oil til shimmery. Add the garlic and cook for 1 minute. Add the fresh herbs and the cooked potatoes. Season to taste. Toss until potatoes are warmed through and just beginning to brown. Toss with fresh parsley and serve.
Per Serving: 117 Cal (27% from Fat, 8% from Protein, 65% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 20 g Carb; 3 g Fiber; NetCarb17; 23 mg Calcium; 1 mg Iron; 9 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points