New Potatoes with herbs and anchovy butter

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This was a surprisingly good recipe! I was looking for a simple recipe for a side dish to go with steaks and found this from thekitchn. Here’s the recipe. 

Serves 2-4

1 pound new potatoes, scrubbed
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 oil-packed anchovy fillet
1 1/2 tablespoons finely chopped parsley (or dill, mint, or a mixture of herbs)
Additional salt, if needed

Place the potatoes, water and salt in a medium pot with a lid and bring to a boil over medium-high heat. Lower heat and simmer uncovered for 10-15 minutes, or until the tip of a knife pierces easily through one of the larger potatoes.

While the potatoes are simmering, place the butter and anchovy in a small bowl. Use a fork to mash them together, until the anchovy is in small flecks throughout the butter.

When the potatoes are done cooking, drain them in a colander and return them to the still-warm pot. Add the anchovy butter and herbs, and cover pot. Move pot around in a circular motion, so that the potatoes tumble around and are coated completely in the butter and herbs. Depending on the saltiness of your anchovy, you may need to add more salt. Taste a potato and add 1/4 teaspoon salt (or more) if needed. Serve warm.

Additional Notes

  • Fingerling or another type of small, creamy potato can be substituted for new potatoes.
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