Potatoes can be made in a variety of ways, from mashed to sautéed and fried to baked. Potatoes, while rather bland tasting on their own, can be easily invigorated with the addition of herbs. Add a couple sprigs of herbs to boiling potatoes or mix chopped herbs with butter to top a baked potato. Or try chopped fresh or dry herbs over sautéed slices of potatoes.
Basil is a strong herb that is incredibly versatile. It does tend to overpower other flavors so use basil by itself with potatoes. Try chopping fresh basil and adding it to room temperature butter and using it on baked potatoes for delicious flavor.
For a subtle flavor with baked potatoes, insert a bay leaf into a potato before baking. The bay leaf flavor will cook into the potato. When using this method, roll the potatoes in butter before you cook them to help make the potatoes more tender.
Chervil, Chives, Tarragon and Parsley
Chervil is a delicate herb that is especially delicious with sautéed potatoes. Chives have a slight onion flavor and can be used as a topping for a baked potato alongside sour cream. Parsley tends to be thought of as a garnish but it also adds a crisp flavor to potatoes. Tarragon is an herb with basically no smell but has a spicy and slightly sweet flavor and tastes delicious with roasted potatoes. Try mixing chopped chervil, fresh or dry, with parsley, chives and tarragon and sprinkling them over sliced potatoes before sautéing them.
Dill is commonly thought of as an excellent pairing with fish but it also pairs well with potatoes, especially new potatoes. Add a few sprigs of fresh dill to a saucepan when cooking new potatoes. Or mix chopped dill with sour cream and mix with mashed potatoes for creamy mashed potatoes.
Marjoram is considered a sweet herb in culinary terms yet it is used in many savory dishes. Marjoram is a perfect herb for roasted root vegetables such as potatoes. If you are roasting potatoes with a pork or beef tenderloin, sprinkle a little marjoram over the top for a subtle flavor.
Mint is similar to dill in that it is delicious when cooked in a saucepan with new potatoes. You can use a sprig of fresh mint with new potatoes or cook the potatoes first and then toss them in a blend of room temperature butter and chopped mint.
- "The Williams-Sonoma Collection: Potato"; Selma Brown Morrow and Chuck Williams; 2002
- "The Great Potato Cookbook"; Gram Jackson M.D.; 2009
- "Herbs & Spices: The cook's reference"; Jill Norman; 2002
- "A Book of Herbs & Spices: Recipes, Remedies and Lore"; Gail Duff; 1987
- Photo Credit Hemera Technologies/Photos.com/Getty Images
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