I have been getting the most amazing fingerling potatoes at the Santa Monica FM. The names of the different varieties are hilarious; how else can you eat something called Red Thumb alongside something called La Ratte? I love it. This recipe is simple and easy and makes these (already delicious) potatoes taste so good you'll be carb-loading all night.
1 lb fingerling potatoes
About 2 tbs softened unsalted butter
Chopped fresh parsley, summer savory, and dill
About 1 tb whole-grain mustard
salt and pepper
Boil the potatoes until soft and drain well. Toss with butter, mustard, herbs, salt, and pepper to taste. Use more or less of whatever you want!
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