Cooked herb potatoes

If you for a change want to taste something other than just cooked potatoes, try these made with herbs.

Cooking the potatoes in spicy water doesn’t change them too radically, but rather adds a nice extra layer of taste. A good choice to serve your guests over the more traditional cooked potatoes.

What kind of herbs to use is just up to you. Attempts can bring about some new and nice taste experiences.

PORTION: 2 servings
TIME TO MAKE: 20 minutes


  • 4 peeled and cut up potatoes
  • 5 garlic cloves, cut in small pieces
  • juice of a half lemon
  • a handful of chopped parsley
  • a handful of chopped basil
  • 1 tablespoon of thyme
  • 1 teaspoon of salt

Peel the potatoes and dice them to your preferred size. Not too small though because then they easily turn to a potato mash.


Heat enough water in a kettle with all the mentioned herbs to boil point and then add the diced potatoes. Let them stay in boiling water until they are evenly cooked (test with a fork: if it goes easily in, the potatoes are ready). Pour out all the water and put the kettle back on the hot stove until all the water still in the kettle has evaporated.

I have taken the potatoes out from the kettle just to take a picture of them. Otherwise I think that they are better kept in the warm kettle and served straight to the plates. That way they are still warm if someone wants an extra helping.

Tags: cooked herb potatoes potato and herbs

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