Herb Buttered New Potatoes | Gestational Diabetes UK
Herb-buttered new potatoes. Delicious new potatoes coated in fresh chopped herbs and butter or oil to your liking.
New potatoes are a great starchy carb to add to your plate to ensure you’re still eating carbs, but pairing them more than eating plain potatoes on their own.
By eating the potatoes in their skins, we are eating more fibre, meaning they take longer to digest, which is beneficial to blood sugar levels, and by adding butter or oil to the potatoes, we are increasing the amount of fat, helping to pair the carbs and reducing the spike in blood glucose levels.
These herb-buttered new potatoes can be eaten hot or cold. Once cooked, they can be stored in the fridge for 3 days and can be used to make potato salad too.
Herb Buttered New Potatoes
Herb Buttered New Potatoes | Gestational Diabetes UK
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Servings: 4 servings
Calories: 413kcal
Ingredients
- 750 grams new potatoes (skin-on)
- 150 grams butter or olive oil to your liking
- 1 tsp salt
- 1 sprig fresh mint
- small bunch fresh parsley finely chopped
Instructions
- Wash the new potatoes and half or quarter depending on the size
- Add the cut potatoes into a saucepan, cover with water, add ½ teaspoon of salt and the sprig of fresh mint. Heat on high to a rolling boil, then reduce the heat to a simmer for 15-20 minutes until cooked, or until you can pierce the potatoes with the tip of a knife
- While the potatoes are cooking, finley chop the fresh parsley
- Drain the water from the potatoes, discard the mint and add the herbs, butter or oil and salt to taste, tossing through to evenly coat the potatoes
- Serve 3 egg-sized potatoes (6 small halves) alongside plenty of protein and green salad or green vegetables
Notes
These herb-buttered new potatoes can be made with any fresh herbs to your liking. Fresh rosemary, thyme, parsley and mint all work well. You can also add lemon zest, crushed garlic and chilli flakes to add some different flavours too.
Nutrition
Calories: 413kcal | Carbohydrates: 33g | Protein: 4g | Fat: 31g | of which saturates: 19g | Fibre: 4g | of which sugars: 1g