A perfectly simple way to serve small, tender, new potatoes! The recipe may be simple, but the flavor is delicious!
My brother came home with a 50 pound bag of seed potatoes early in the spring. He has been planting giant gardens out at my parents’ property for a couple of years and now that my parents’ can have a large garden at their homestead, he has extra room to spread out.
Last year he was almost exclusively a pepper farmer. He picked out quite a few varieties and started them from seed in his basement.
He kept a few in pots in his backyard and the rest went to “the farm.” He visited them every week, got them on a little irrigation system and harvested way more peppers that he could ever dream of eating.
He pickled some peppers, made at least 3 different varieties of hot sauce and gave them away by the bucketfuls. This year he vowed to scale back.
Which he did, on peppers at least. But he made up for it in zucchini, pattypan squash, onions and 50 pounds of seed potatoes!
To be fair, he did share some with my parents. But he still got plenty of his own!
Just look at the potatoes and onions he harvested last weekend. All of this to say I can’t wait to have some fresh delicious potatoes!
My mom made a recipe like this a couple of years ago and we all thought they were great. So when I had a bag of small, tender golden potatoes I couldn’t wait to recreate them.
I searched online for a while and couldn’t find what I was looking for. She couldn’t remember exactly either, so we put our heads together and came up with these. If it’s not exactly what she did back then, it’s pretty darn close!
It might not result in the prettiest side dish to photograph, but I can assure you that your family won’t mind. Unless of course they think every meal needs to be Instagram worthy! Besides, they are simple to make and delicious and that is what really matters.
This definitely works best with smaller potatoes that have a nice tender skin. Just boil them until they’re tender and dress them up. That’s it!
You don’t need anything more than a pot and a spoon to make it happen! Now, if only I could get my hands on some of those potatoes…
- 2 pounds new potatoes
- 2 Tablespoons butter
- 1/3 cup sour cream
- 2 Tablespoons chives, chopped
- salt and pepper
- Clean your potatoes and place them in a large pot of cold water.
- Bring to a boil and continue to boil until the potatoes are tender. This will depend on the size of the spuds, but about 10-15 minutes.
- Drain water and toss potatoes with butter. Sprinkle with salt and pepper.
- Dress potatoes with sour cream and chives, tossing to coat. They are best served immediately, but will hold for a little while in the warm pot with the lid on.
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Amount Per Serving: Calories: 150Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 74mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.