Red-Skinned Potatoes with Herbs
- Yield 4 to 6 servings
These cheesy herb potatoes make a wonderful side dish for any meat entree.
- 6 cups unpeeled red potatoes, cut into 1-inch pieces
- 1 tablespoon fresh thyme
- 3 tablespoons chopped fresh sweet basil
- -- Salt to taste
- 4 ounces cream cheese
- 1 1/4 cups (5-ounces) shredded sharp Cheddar cheese
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place the potatoes in a 3-quart saucepan. Add enough water to almost cover. Add the thyme, basil and salt to taste. Simmer, covered, until tender, stirring occasionally Drain, being careful to retain the herbs. Heat over low heat for 1 to 2 minutes to dry the potatoes, shaking the saucepan constantly. Add the cream cheese, Cheddar cheese, half-and-half, 1/2 teaspoon salt and the pepper. Heat until the cheeses melt, stirring constantly.
Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard Entertains (the Junior League of Wilmington, North Carolina, 2011).