| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Small red potatoes; quartered |
|
|
; lengthwise |
| 2 |
ts |
Minced fresh mint leaves |
| 2 |
ts |
Minced fresh parsley leaves |
| 1 |
tb |
Unsalted butter; softened |
| 1 |
tb |
Sour cream |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, covered, for 10 to
12 minutes, or until they are just tender. While the potatoes are steaming,
in a bowl stir together the mint, the parsley, the butter, the sour cream,
and salt and pepper to taste. Add the potatoes to the herb mixture and toss
them well.
Serves 2.
Gourmet May 1993
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