Ingredients
7 small yellow potatoes
1 tablespoon butter
2 tablespoons chopped fresh herbs
1/4 teaspoon white pepper
Preparation
Put 1 cup water and some salt into a saucepan with a steamer basket inside and bring to a boil.
Using a paring knife, peel the potatoes, turning as you peel off the skin, into a football shape.
Add potatoes to the basket and steam until potatoes are knife-tender and the water has evaporated, about 20 minutes.
Transfer the potatoes to a bowl and add 1 tablespoon butter, chopped herbs, and white pepper. Toss to coat. Serve warm.
