These potatoes are the perfect side dish for just about anything. I love them with fish (which I am sharing tomorrow), steak or chicken or of course on their own!

Baby New Potatoes with Fresh Herb Sauce from HeatherChristo.com

They also happen to be gluten, dairy and egg free, vegan and Paleo and Whole30 compliant. So basically they are perfect.

I really love that they have the distinct look of Spring with that bright green color (isn’t it pretty!?) but they are easy to make any time of year since fresh herbs are always available.

Baby New Potatoes with Fresh Herb Sauce from HeatherChristo.com

I used little Yukon Gold potatoes (they sell bags of them at Trader Joes) but you could use the waxy red, white or purple potatoes too. Enjoy!

Baby Potatoes with Fresh Herb Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1.5 pounds baby potatoes, peeled
  • Fresh Herb Sauce:
  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • 1 bunch flat leaf parsley
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 lemons zest
  • ⅓ cup finely diced red onion
  • two pinches crushed red pepper flakes
  • kosher salt
Instructions
  1. Bring a medium pot of salted water filled with the potatoes to a boil over high heat and then lower the heat to medium-low and simmer for 12-15 minutes until tender.
  2. While the potatoes are cooking, make the fresh herb sauce:
  3. In the bowl of a food processor combine the garlic cloves, basil leaves and parsley. Pulse until the herbs and garlic are finally minced. Add ¼ cup of the olive oil with the processor running and then add the lemon juice.
  4. Transfer the mixture to a medium bowl and add the lemon zest, red onion, crushed red pepper flakes and the rest of the olive oil. Season to taste with kosher salt.
  5. Drain the potatoes and toss them with the fresh herb sauce and then season to taste with more kosher salt if desired.

 

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Categorized: Paleo, Recipe Index, Sauces, Side dishes
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These potatoes are the perfect side dish for just about anything. I love them with fish (which I am sharing tomorrow), steak or chicken or of course on their own!

Baby New Potatoes with Fresh Herb Sauce from HeatherChristo.com

They also happen to be gluten, dairy and egg free, vegan and Paleo and Whole30 compliant. So basically they are perfect.

I really love that they have the distinct look of Spring with that bright green color (isn’t it pretty!?) but they are easy to make any time of year since fresh herbs are always available.

Baby New Potatoes with Fresh Herb Sauce from HeatherChristo.com

I used little Yukon Gold potatoes (they sell bags of them at Trader Joes) but you could use the waxy red, white or purple potatoes too. Enjoy!

Baby Potatoes with Fresh Herb Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1.5 pounds baby potatoes, peeled
  • Fresh Herb Sauce:
  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • 1 bunch flat leaf parsley
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 lemons zest
  • ⅓ cup finely diced red onion
  • two pinches crushed red pepper flakes
  • kosher salt
Instructions
  1. Bring a medium pot of salted water filled with the potatoes to a boil over high heat and then lower the heat to medium-low and simmer for 12-15 minutes until tender.
  2. While the potatoes are cooking, make the fresh herb sauce:
  3. In the bowl of a food processor combine the garlic cloves, basil leaves and parsley. Pulse until the herbs and garlic are finally minced. Add ¼ cup of the olive oil with the processor running and then add the lemon juice.
  4. Transfer the mixture to a medium bowl and add the lemon zest, red onion, crushed red pepper flakes and the rest of the olive oil. Season to taste with kosher salt.
  5. Drain the potatoes and toss them with the fresh herb sauce and then season to taste with more kosher salt if desired.

 

Recipe by Heather Christo (http://heatherchristo.com)