Herbed Red Potatoes in Jackets

As our friends in the Southern Hemisphere welcome spring, those of us who live north of the equator are opening our arms to fall - “season of mists and mellow fruitfulness,” as John Keats so famously penned in his beautiful ode To Autumn. With so much bounty in the fields and shops, now is the time to enjoy all the fresh vegetables you can!

Herbed Red Potatoes in Jackets:

7 or 8 red potatoes, slightly larger than a golf ball 

Lightly salted boiling water

1 tsp. snipped rosemary (preferably fresh) 

1 tsp. fresh thyme 

4 or 5 coarse grindings of pepper

Dash of dried chili flakes 

1 tsp. garlic powder

2 tbsp. butter 

2 tbsp. olive oil

Halve the smaller potatoes; quarter the larger ones. Steam potatoes (see Note) for 12 to 15 min., until tender when pierced with a sharp paring knife. Toss with spices, butter, and olive oil. Serve immediately. Serves 4.

Note: Steamed potatoes are less likely to lose their jackets than simmered or boiled ones. 

Ideal potato size 

Steam those babies!