4 tbsp unsalted butter
2 1/2 lbs small white or Yukon gold potatoes, scrubbed but not peeled
2 tsp kosher salt
1/2 tsp ground black pepper
3 tbsp chopped mixed fresh green herbs, parsley/chives.... I used basil
Melt the butter in a Dutch oven or large heavy bottomed pot. Add the whole potatoes, salt and pepper, and toss well. Cover the pot tightly and cook over low heat 20 to 30 minutes, until potatoes are just tender when tested with a small knife. Shake the pot without removing the lid to prevent the bottom of the potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the herbs, and serve hot.
Recipe courtesy - Linda O of Georgia