Alberta new spuds are a must-have

Story by Janet Kanters

Nothing says summer like the taste of new potatoes fresh from the garden. Sure, they’re small, but what they lack in size is certainly made up for in taste. New Alberta potatoes, boiled and served with butter, are scrumptious. Or for additional flavour, try this recipe.

• 1 kg (2 lbs) new potatoes
• Pinch salt
• 90 mL (6 tbsp) butter
• 125 mL (1/2 cup) sour cream
• 15 mL (1 tbsp) minced thyme
• 15 mL (1 tbsp) minced dill
• 45 mL (3 tbsp) minced parsley
• Sprig dill or thyme (optional)
• Salt and ground black pepper to taste

Wash and scrub the potatoes. In a large saucepan, cover the potatoes with water; add a pinch of salt. (Optional: add a sprig of dill or thyme to the cooking water.) Cook the potatoes 15 to 20 minutes or until they are tender; don’t overcook.

Drain the potatoes well and transfer to a large bowl; set aside to keep warm. (Discard sprig of dill or thyme if used.)

Melt the butter in a small saucepan over medium-low heat. Whisk in the sour cream; add the thyme and dill. Season with salt and pepper. Toss the potatoes with the herb mixture until they are coated. Sprinkle with chopped parsley and serve.

Nutritional Information: Potatoes are high in fibre, low in sodium, an excellent source of vitamins C and B6, as well as niacin, thiamin, iron, magnesium and folacin.

Web site: albertapotatoes.ca