Keeping potato peels on helps meet a daily fibre intake goal of 25 – 35 g.
1 1⁄2 lbs (675 g) new potatoes, unpeeled, scrubbed and halved
3 tbsp soft butter
1 tbsp olive oil
1 tbsp Fines Herbes
- Add potatoes to a Multipurpose Pot of cold salted water. Place over high heat and cook uncovered until potatoes are fork-tender.
- Meanwhile, cream together butter, oil, Fines Herbes, Sea Salt and Black Pepper.
- Drain potatoes, toss with prepared butter mixture and serve.