Simple boiled potatoes with sweet butter and herbs from Ruffage: A Practical Guide to Vegetables (page 339) by Abra Berens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chilipip on July 08, 2024

    Sounds so simple, but this recipe was a revelation. Having the permission to really go to town on the fat and herbs changed everything (though I sometimes scale back the fat tiny bit, mainly to avoid the waste of it pooling at the bottom) It's a nice accompaniment for acidic dishes--bitter green salads, balsamic roast chicken, lemon-y spring vegetables, etcetc. It's fun to experiment with herbs and I've benefitted from Abra's laid-back way with recipes, but it still would have been nice to have some guidance in the recipe. I typically serve this in the spring (often with eggs and one of the pan-roasted asparagus recipes for a dreamy vegetarian dinner) and use some combo of parsley, mint, chervil, thyme (lemon thyme is especially wonderful if you can find it), a little basil, etc. Side note: Unless you're eating these potatoes *as* your dinner (not that...anyone...would ever... do...that...) 1/2 lb potatoes + 4T fat definitely serves more than one person!

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