"Simple and satisfying, these baby potatoes work beautifully as a side dish for many dinners or cold the next day turned into potato salad . . . even with eggs for breakfast. If you want potato salad the next day, double the recipe. Halve cold potatoes, add finely diced celery, a little mayonnaise and a little finely chopped onion or shallot. Season to taste with salt, pepper and a little lemon zest for a fresh twist if desired."
1 1/2 pounds Dutch Yellow Baby potatoes, cleaned and scrubbed
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic
2–3 tablespoons fresh chopped herbs—parsley, chives, thyme, oregano, chervil, rosemary; combine as you please
Place potatoes in a large saucepan with salted cold water. Bring almost to a boil, turn down and simmer on low until tender when pierced with a sharp knife tip.
When potatoes are tender, drain and set aside in a bowl. You may get the potatoes to this point several hours ahead. Keep at room temperature until ready to finish for serving.
To finish potatoes, warm olive oil and butter in a sauté or fry pan over medium heat. When the oil and butter is warm and bubbling, pour in potatoes and season with salt, pepper and granulated garlic. As potatoes begin to brown, move the pan around so potatoes brown somewhat evenly. When they are hot and ready to serve, toss with the fresh herbs and serve.