Parsleyed Potatoes

Name: Parsleyed Potatoes
Ingredients: 2 pounds small red potatoes, such as red creamer or Red Bliss; 2 teaspoons coarse salt; 2 tablespoons unsalted butter; 2 tablespoons roughly chopped fresh flat-leaf parsley; Freshly ground pepper

5 ingredients

7 steps

Ingredients

2 pounds small red potatoes, such as red creamer or Red Bliss
2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh flat-leaf parsley
Freshly ground pepper

Directions

1

Using a vegetable peeler or paring knife, peel the middle of each potato, if desired.
2

Place the potatoes and salt in a large saucepan, and cover with cold water.
3

Bring to a boil over high heat; reduce heat to medium-low.
4

Cook until a fork inserted into the center of the potatoes meets only slight resistance, about 20 minutes.
5

Drain the potatoes in a colander; return to the warm saucepan.
6

Toss with the butter and parsley, and season with pepper.
7

Transfer to a serving dish; serve immediately.