This is an very quick an easy dish to make as a side dish. If you are vegan just substitute the butter for an alternative like Earth Balance or olive oil . This potato dish is simple but so full of flavor and the balance of herbs will make it hard to eat just one portion jijijiji..... . You can eat it hot , at room temperature or even cold which makes it a great option as a potluck dish or for a picnic. I hope you can enjoy it and make it for loved ones ;) .
kosher style | vegetarian | gluten free
1 LB BOILED YUKON GOLD POTATOES
4 TBLSP. GRASS FED BUTTER
1/4 CUP CHOPPED SCALLIONS
1/3 CUP CHOPPED PASRLEY
1 TBLSP. GRATED GARLIC
1 TSP. DRIED TARRAGON
1 TSP. DRIED DILL
1/4 TSP. PINK HIMALAYAN SALT
1/8 TSP. FRESHLY GROUND BLACK PEPPER
FOR A VEGAN OPTION :
JUST USE 4 TBLSP. OF EARTH BALANCE ORIGINAL FLAVOR . TO ME IT IS THE MOST SIMILAR TO BUTTER IN FLAVOR ;)
1. CUT AND PREPARE THE INGREDIENTS. BOIL THE POTATOES UNTIL DONE.
2. IN A PAN AT MEIUM HEAT , ADD THE BUTTER.
3. WHEN THE BUTTER IS MELTED, ADD THE SCALLIONS, PARSLEY, HERBS AND SEASONINGS.
4. SAUTEE FOR ONE MINUTE, THEN ADD THE POTATOES AND MIX UNTIL WELL COMBINED.