Weather: 43 degrees, a bit of hail earlier
What I’m listening to: Troubles Will Be Gone, The Tallest Man on Earth

Easter is just over a week away and many folks are deciding on their dinner menus. Whether mashed, scalloped, or served up as old-fashioned potato salad, potatoes seem to be a traditional Easter staple. This year I went with a somewhat surprising choice, and opted for boiled.

baby red potatoes

While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped. I picked up a handy two pound bag of baby red potatoes at the market and dumped them all directly into a pot of water and boiled them for 20 minutes. Easy peasy. I love red potatoes for their eye-catching color and creamy texture. I  love the way that the skin is so thin that it bursts open as the potatoes become tender, allowing the flavors to seep in. In addition to the baby red potatoes, I also picked up a 12 ounce bag of fresh green beans to go along with them, adding them to the pot in the last five minutes of cooking. They look impressive and lovely together on the plate and there’s something about green beans and potatoes that says Easter time to me. Plus, when you combine a vegetable and a starch together in one dish, then it saves you from having to make another side. I tossed my beautiful baby red potatoes and glistening bright green beans with butter, garlic, parsley, and lemon zest. A few generous cracks of black pepper and grinds of sea salt later and you have a stunning starch and vegetable side dish to go along with any slice of Easter ham, rack of ribs, roasted chicken, pot roast, or salmon fillet.

Baby Red Potatoes with Garlic Butter & Green Beans

boiled red potatoes
  • 2 pounds baby red potatoes
  • 12 ounces fresh green beans
  • 1 teaspoon salt
  • 4 tablespoons butter, sliced
  • 2 large cloves of garlic, minced
  • 3 tablespoons flat leaf parsley, finely chopped
  • 1 teaspoon lemon zest
  • freshly cracked black pepper and sea salt, to taste

Place the potatoes into a large pot and cover with cold water. Salt the water with 1 teaspoon of salt. Cover the pot and bring to a boil over high heat. Reduce heat to simmer and cook for 15 minutes. Add the green beans to the pot and simmer five minutes more. Drain. Return the potatoes and green beans back to the pot. Add the butter, garlic, parsley, lemon zest, and a generous amount of salt and pepper. Stir until the butter is melted and everything is evenly coated. Taste for seasoning and add more salt and pepper as needed. Keep the potatoes and green beans covered and warm until ready to serve, giving a quick stir before plating.

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