Herbed Garlic Potatoes

By Addie

"My mom cooks from scratch and rarely uses a recipe. That's how I learned - a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal - fancy or burgers - and everyone asks me for the recipe. My husband and I have a son, 3. -Sherry DesJardin, Fairbanks, Alaska" (Taste of Home)

Ingredients

• 15 small red potatoes (about 2 pounds), cut in half
• 1/3 cup butter
• 1/4 cup minced fresh parsley
• 2 tablespoons minced chives
• 1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 2-3 garlic cloves, minced
• 3 bacon strips, cooked and crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well.

In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes. Yield: 8 servings.
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REVIEWS:

These were good, but a bit too buttery.

I was too lazy to go back in the garden to get more parsley and it was still good! I used about 1 tablespoon and I added some fresh basil. I didn't have any of the other spices on hand and it still tasted Great!

I've made this recipe twice now. Once with bacon and once without. I think I will leave the bacon out. Bacon overpowered the other flavors. Will make it again.