2 pounds new potatoes
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh dill
1 tablespoon grated lemon zest
1 ½ tablespoons olive oil
salt (to taste)
freshly ground pepper (to taste)
Place the potatoes in a steaming basket over a pot of gently boiling water. Cover and steam until tender when pierced with a knife (15 to 20 minutes, depending on size).
In a small bowl, combine parsley, dill, and lemon zest. Drizzle oil over hot potatoes and toss with the herbs.
Serve hot with lemon wedges to squeeze over each serving.
- Total Fat
- Dietary Fiber