New potatoes are in season. I found some tiny gems at my local farmers’ market. I have copious amounts of parsley, chives, and dill in my garden. Use whatever fresh herbs you can get your hands on. Be sure to use clarified butter as it has had the FODMAP ingredients removed.
1/3 cup clarified butter or ghee
1 quart tiny new potatoes (I bought a quart-size basket at the farmers’ market; maybe it weighed about 1 1/4 pounds?)
1/2 cup minced fresh herbs (I used parsley, chives, and dill)
salt and pepper
Heat the butter in a large sauce pan with a lid. When it is starting to shimmer, drop in the potatoes and put on the lid. Keep the heat on high until the butter is bubbling around the potatoes then turn it down to low. Braise the potatoes for 20 – 30 minutes until they are cooked through; give the pan a shake every 5 minutes or so. Toss in the herbs, put the cover back on, and remove the pan from the heat. Let is sit for about 5 minutes before serving. Season with salt and pepper.