Potatoes with Butter and Herbs | Eating in Season on

potatoes with butter and herbs

  • Author: Katie Webster
  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Cuisine: American


Potatoes with butter and herbs and why it is important to choose to eat local. These potatoes are from my CSA and they were dug last fall. They are not new



  • 4 cups thin-skinned potatoes, cut into 1-inch pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plain Greek yogurt
  • ¾ teaspoon kosher salt
  • 2 tablespoons chopped herbs
  • Freshly ground pepper to taste, preferably white


  1. Bring 1-2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes and cook, covered until tender when pierced with the tip of a pairing knife, 14 to 16 minutes. Carefully transfer the potatoes to a large bowl. Add butter, oil, yogurt, salt, herbs and pepper and toss to coat. Serve hot.


  • Calories: 169
  • Sugar: 1 g
  • Sodium: 215 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 4 g

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