Serves 6 to 8
2 lbs mini potatoes 2 cloves garlic, minced 1 cup vegetable stock 1/4 tsp salt 1/4 tsp black pepper
2 tbsp olive oil 1 tbsp fresh chives (or 1 tsp dried) 1 tbsp fresh parsley (or 1 tsp dried) ½ tbsp fresh thyme (or 1 tsp dried)
In large pot place potatoes, garlic, stock, salt & pepper. Cover and bring to boil and simmer for 15 minutes.
Check for tenderness by piercing gently with a fork. Add more water if needed.
When done, drain potatoes in colander, then toss in a large boil with herbs and olive oil. Salt and pepper to taste.
Serve & enjoy!
COACH KITCHEN TIP: You can use butter instead of oil, and/or sprinkle with crumbled feta cheese before serving if you like.