I have met very few potatoes I didn’t like. There was a casserole my mother made when we were camping that used canned potatoes. I’ll spare you the details. There was also the gummy blender mashed potatoes I made in high school; I’d been practicing the new Oster with just about everything.
Any way you cook them…
Give me mashed, French fried, hash browned, scalloped, puffed, stuffed, home fried, roasted, or baked and I’m a happy gal. Give me a potato chip, and we’re friends for life. Whether an addition to a peasant soup or side dish at a grand banquet, potatoes please most everyone.
My Mom made the best whipped and mashed potatoes, but often on a week night, she would serve up simple and quick boiled potatoes which we would individually dress with butter, salt, and pepper, and gravy if available. They also served as a base for salmon or tuna wiggle, hamburger gravy, and any number of other simple supper dishes. Leftovers fried up the next morning made the best home fries.
Simple, easy, crowd-pleasing
Boiled potatoes. Simple, but always welcome by all, and they can easily be dressed up with herbs and aromatics to make them dinner party delightful. You’ll only be adding a few minutes in time, but with big rewards.
For this dish, I used some pretty and nutritious tri-colored fingerling potatoes. I called them red, white, and blue, but my granddaughter said more accurately they were magenta, yellow, and purple! The herbs were calling to me from my garden, so I used chives and their beautiful flowers, parsley, and tarragon. It was a lovely combination. Another time, I might have used just rosemary, or parsley and thyme, or lavender and thyme. Use what you have and what you like the best.
A touch of interest
The touch of lemon juice and zest brightens things up, and the grainy mustard gives some zip. If you don’t want to use butter or even vegan butter, just use more olive oil.
This is delicious hot, warm, or room temperature. Make extra, and use the leftovers the next day as a salad for a whole new experience. You will probably have to add a bit more olive oil and lemon juice, and a bit of mustard, as the potatoes will absorb everything in the sitting.
Herbed Fingerling Potatoes with Mustard and Lemon
- 1 ½ lbs. fingerling or new red potatoes
- Salt for water
- 1 tbsp. butter or vegan butter
- 1 tbsp. olive oil
- 1 garlic clove, in press
- 2 tbsp. grainy French mustard
- 2 tbsp. fresh chives, finely minced
- 1 tbsp. fresh parsley, minced
- 1 tbsp. fresh tarragon, finely minced
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- Fresh chive flowers, if available, to garnish
Slice the potatoes in half and place in a pot. Cover with cold water, and salt the water liberally. Bring to a boil, then reduce to a simmer and cook just until tender. This can take from five to 12 minutes depending on the size of the potatoes. A knife inserted will meet no resistance, and if you pick up the potato on the knife, it won’t fall off.
Drain, set aside, and return the pot to the burner, letting any water in the pot evaporate.
Place the butter, olive oil, garlic, and mustard in the pot over medium and swirl until the butter is melted. Add the herbs, mix for about 20 seconds, then return the potatoes to the pot. Season with salt and liberal amounts of freshly ground pepper. Gently stir to coat the potatoes, being careful not to break them up. If you want this a bit more creamy, add a bit more butter.
Plate, and garnish with the lemon juice and zest. If you have some fresh chive flowers, separate a couple and toss the tasty little florets on as well.
Favorite additions: Love black kalamata olives in this dish, as well as quartered artichoke hearts!
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I love the photo (so pretty!) and your story. I love potatoes too!
Thank you! I probably have a lot of potato memory stories!
Give me all the potatoes. All. I ❤️❤️❤️ potatoes! Thank you for the story and the recipe (and the memory of the Oster blender 😂).
You’re welcome, and I’ll gladly offer you a potato chip (or 24)!
If I had to choose only one food it would be potatoes because you can change them up in so many ways and they are all delicious!! Your story is similar to mine as my mom always made mashed, boiled or fried potatoes to go with every meal. Great post!
Thank you so much! They would be a close contender with bread for my desert island food!
This is such a delicious and colorful dish. You got me with mustard and lemon! Chive blossoms are such a treat. 🙂
Thank you Ronit! The chive blossoms are already starting to fade!!!
What a pretty presentation! These potatoes sound delicious too–I love mustard and lemon flavors, so I will need to try this! 🙂
Thank you Nancy! They are really delicious, and we had plenty for a lunch salad the next day.
I love potatoes in all ways. I see your dishes full of good flavors and beautiful colors. The eyes also want their part.
Thank you! The eyes take the first bite, as my late mother-in-law used to say!
Absolutely beautiful! I know you offered ideas for using the leftover potatoes the next day, but this would be my suggestion: On the second day, just stand in the kitchen with the refrigerator door hanging open, and eat these potatoes just as they are, cold from the fridge! I’m making these this summer, for sure!
LOL! My way of thinking!!!!! In fact, I might just have sampled one exactly like this the next day…
I’m with Terry about the left overs. A delish potato recipe. I like that it could be made ahead and the way you plated the food is outstanding.
Thank you dear Bernadette! Anything I can make ahead of time gets and A in my book!
That not only sounds and looks delicious, but it makes for a pretty arrangement.
Thank you Judy. It really does look pretty on the plate! The first delight and bite with the eyes!
Like you Dorothy I love a potato although my favourites are new potatoes especially Jersey Royals which are not available here only in the UK and have a very limited season but I do love my purple sweet potato…You dish looks very pretty and no doubt very tasty 🙂 x
i love anything potato! years ago when we lived in the US for a short time a friend made garlic mashed potatoes for us. revolutionary!:) it was a julia child’s recipe i think, made with electric beaters.
This looks great 😋
Thanks Doc V.! They were tasty indeed, and even better the next day.
Thank you! We loved them!
Has to be yummy! You captured my flavors!!!♥️
Thank you! Yummy is a good word!
I’ve never bought fingerling potatoes. I don’t see them often, but if I do I’ll give this a try. I love every ingredient in the recipe.
Thank you Ally! They are really delicious and hold their shape well, and wonderful grilled or roasted. I used to grow many varieties and colors of them when I had the garden space at my former home. They are really prolific, often yielding up to 40 little potatoes in a hill!
Such a beautiful presentation! I rarely cook fingerlings, I must change that, they are so pretty!
These look so beautiful, and they sound delicious! I’m like you – I’ve never met a potato I didn’t like (or very few at least). I see in your comment to Ally that you used to grow them; I might have to try some in my garden next year. Thanks for sharing another fantastic recipe with us!
Thank you, they are really delicious! Any meal of the day!
Love these potatoes and your recipe is a delicious way to prepare them.
Thank you! The potatoes are still the star of the dish!
This looks so appetizing! The more colors on your plate, the better!
To delight both your eyes and your body!
These are almost too pretty to eat….almost! Lol
Yes, almost. Most potatoes, in my book, are to be admired and then devoured!!!
Fingerling potatoes are little bites of deliciousness. Now, adding those delightful chive blossoms makes it gourmet-worthy. 💜🌿🥔
Thank you! If my writing is flowery, I think my food should be too! 🌺
Looks Great! Love how colorful that platter is 🙂
Thank you! I love colorful dishes, it draws folks in from the start.
I love potatoes in any way too! The addition of lemon and zest I’m sure it gives a nice touch!
It does, wakes it up a bit!
It looks so beautiful and appetising! 💜
Thank you so much! We like the flavor first, but the pretty is also a bonus!
Yum! There are canned potatoes? :0 I did not know this.
It is best you forget I told you…
I am in! This sounds delicious. I don’t think I can access the red or purple potatoes but I can get kipler potatoes to try this. Yum. Carbs with lots of flavour! Thanks Dorothy.
Thank you! If I’m going to indulge in a starchy carb, it’s got to be worth it, and this is!
That is right.
I just love the chive flowers as part of your presentation.
Thanks Julia! They liven up the plate, both in presentation and flavor as well!
Thank you! We really love these!
Stunning! They look gorgeous and I’m sure tasted wonderful!
Thank you so much! They were delicious.
I’m with you when it comes to potatoes. From fancy to simple, I love them all. Your chive blossoms certainly dress up this dish.
Thank you Karen! I love using edible flowers I’m the summer, it just makes a dish look really special! My nasturtiums are just starting to bloom!
These are a true dream! On my list 🥰
Thank you! I’m sure you will enjoy them!
I love potatoes! I grew up with boiled potatoes which can be pretty ho-hum but not your recipe! I plan to try this recipe this summer! You go, girl!
Thanks! A little zip to an old standard.
I guess this is excellent!
Thank you! So delicious, but then again, it starts with potatoes!
you always come up with different and tasty options. Love the mustard on potatoes idea.
Thank you! The mustard really enhances the potato flavor!
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