New potatoes from the garden or produce steed are a summer delight. Simply steamed and tossed with butter, fresh, pungent basil, salt, and pepper, they are ready to enjoy. For variety, use a mixture of red and white potatoes.
- 1 pound small new potatoes (about 1-inch diameter), unpeeled and well-scrubbed
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Place the potatoes in a steamer rack set in a saucepan over boiling water. Reduce the heat to medium-low and cook. covered until tender, 15 to 20 minutes. Transfer to a bowl and toss with the butter, basil, salt, and pepper.
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