CookEat Recipe

Potatoes aux Fines Herbes

Name: Potatoes aux Fines Herbes
Ingredients: 473 Millilitre Potato — Raw Parisian potato balls, measured one-pint volume; 946 Millilitre Water — Boiling water; 1 Teaspoon Salt — Salt for boiling water; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chopped chives; 1906 source measure retained without conversion; 0.5 Teaspoon Parsley — Chopped parsley; 1906 source measure retained without conversion; 0.5 Teaspoon Chervil — Chopped chervil; 1906 source measure retained without conversion; 0.5 Teaspoon Salt — Salt for finish; 1906 source measure retained without conversion; 2 Saltspoon (source measure) White pepper — White pepper for finish; 1906 source measure retained without conversion; source unit: saltspoon; 1.5 Tablespoon Butter — Melted butter for finish; 1906 source measure retained without conversion

Round potato balls coated with three herbs.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Mix three chopped herbs. Boil one pint measured potato balls in salted quart water about fifteen minutes and drain.
Step 2
Heat potatoes with finishing salt, pepper, butter and herbs for one minute, turning gently. Serve in a deep hot dish.

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