1 lb. sm. Red River Valley red potatoes, cut into wedges
1 T. butter or margarine
1 T. heavy cream
1 T. chopped fresh basil, tarragon or rosemary
1/8 tsp. cayenne pepper
1/8 tsp. fresh garlic, minced
Salt, to taste
Steam the potatoes until tender, 12 to 15 minutes. In a small skillet, melt the butter over moderate heat. Whisk in the cream and cayenne. Remove from the heat and add the basil, tarragon or rosemary, and garlic. Place the potatoes in a warm serving dish and season with salt, to taste. Drizzle the basil-butter over the potatoes. Serves 4.
Red River Valley Potato Growers Association