- Prep-time: / Ready In:
- Makes 5 cups
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This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity for dried herbs as indicated for the fresh herbs.
- 1 ½ pounds fingerling potatoes, scrubbed
- 1 cup vegetable broth
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon onion flakes
- 1 teaspoon garlic powder
- sea salt
- ground black pepper
- 1 tablespoon fresh chives
- Add the potatoes to a saucepot and fill with enough water to cover the potatoes. Bring to a boil and cook on medium-high heat, covered, for 20 minutes until the potatoes are tender when poked with a fork.
- In the meanwhile, place the broth, marjoram, thyme, rosemary, onion flakes, and garlic powder in a saucepan. Mix well and let stand until the potatoes are ready.
- Drain the potatoes and run under cold water until cool enough to handle. Cut them lengthwise into halves.
- Bring the broth to a boil, add the potatoes, stir well, and cook for about 5 minutes on medium-high heat, stirring occasionally, until the broth is absorbed by the potatoes.
- Sprinkle with salt, pepper, and chives and serve warm.