These boiled potatoes, with olive oil and fresh herbs, couldn’t be simpler, but the flavors will convince you to make this side dish several times each week.
This recipe is straight out of my mum’s playbook, and it’s always amazing to me how something so simple can taste so good. When I was a kid, small new potatoes often turned into a simple side dish. My mum would boil the potatoes, then toss them with butter, chopped parsley and salt.
It’s the perfect sidekick for barbecued salmon, grilled chicken or a good steak…the Abbott to the entree’s Costello. The John to its Ono. You get the picture.
Other easy potato recipes:
Cookin’ Canuck’s Grilled Potatoes with Rosemary & Smoked Paprika Cookin’ Canuck’s Light Southwestern Twice-Baked Potatoes Cook the Story’s Baked Potato Bites Naturally Ella’s Parmesan Red Potatoes Meaningful Eats’ Herbed Goat Cheese Scrambled Eggs with Roasted Potatoes & Spinach
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
These boiled potatoes, with olive oil and fresh herbs, couldn’t be simpler, but the flavors will convince you to make this side dish several times each week. 87 calories and 3 Weight Watchers Freestyle SP
- 1 lb. small new (yellow) potatoes, such as fingerlings
- 1 tsp extra-virgin olive oil
- 4 tsp sea salt
- 4 mint leaves, thinly sliced
- 4 basil leaves, thinly sliced
- Place the potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender, but not falling apart, 15 to 20 minutes. Drain.
- Transfer the potatoes to a bowl and toss with the olive oil, sea salt, mint and basil.
- Serve warm or at room temperature.
Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Old SmartPoints), 3 (Points+) This recipe was originally posted on July 23, 2014, and has been updated.
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