Title: Springtime Potatoes~ Sugar Snaps~ Herb Butter
Categories: Potato
Yield: 4 Servings

1	lb	Small new potatoes; scrubbed (1 1/2 to 2" potatoes)
2	c	Sugar snap peas
4	tb	Butter
2	ts	Fresh basil; chopped OR- 3/4 tsp dried basil
1 1/2	ts	Fresh thyme; chopped OR- 1/2 tsp dried thyme
1	ts	Fresh tarragon; chopped OR- 1/4 tsp dried tarragon
1/4	ts	Salt
1/8	ts	Freshly ground pepper

Cut the potatoes into halves or quarters. Place in a medium saucepan with enough water to cover. Bring to a boil; reduce heat and simmer, covered, until barely tender, about 10 minutes. Add the peas; continue simmering uncovered about 3 to 5 minutes, until as tender as desired. Transfer the vegetables to a colander; drain well.

Discard the water from the saucepan; add the butter. Cook over medium heat until the butter is melted; stir in the herbs. Return the vegetables to the pan, add salt and pepper. Toss lightly; heat through. 4 Servings.

Source: American Dairy Association. Christie Aspegren, September 93 Round Robin. By on

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