Around mid-summer, I begin to get tired of the classic cook-out side dishes: creamy potato salad, macaroni salad, and baked beans. Instead of repeating the same side dish, I like to serve these warm, herbed garlic potatoes with grilled proteins, cold grain salads, hamburgers and hot dogs, or build-your-own sandwiches. The herbaceous potatoes are packed with flavor and the warm side dish is a nice contrast to cold mains and sides. If you have leftovers, the potatoes can be served chilled or chopped and added to a salad or grain bowl for lunch. 

Herbed Garlic Potatoes
Serves 4-6

Ingredients
15 small red or yellow potatoes (about 2 pounds), cut in half
⅓ cup butter
¼ cup fresh parsley, minced
2 tablespoons fresh chives, minced
1½ teaspoons fresh tarragon, minced
3 cloves garlic, minced
3 bacon strips, cooked and crumbled
Salt and ground black pepper, to taste   

Directions 

1. In a medium saucepan with salted water, add potatoes and bring to a boil. Cover and cook until tender, about 15 minutes. Drain potatoes and place in a medium bowl. 
2. Meanwhile, in a medium skillet, add butter and melt over medium heat. Add garlic and cook until fragrant, about 45 seconds. Remove from heat and add herbs, stirring to combine. 
3. Pour butter-herb mixture over potatoes and season with salt and black pepper. Toss to evenly combine and adjust seasoning to taste. Serve warm. 

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