Butter Parsley New Potatoes
A simple side made with seasonal ingredients, butter parsley new potatoes put the freshness of summer to good use.
Servings: 8 people
- 1 1/2 pounds new red or white potatoes washed, scrubbed and cut into 1" cubes if they are large
- 1 teaspoon salt divided in half
- 4 tablespoons butter
- 3 tablespoons chopped fresh parsley
Add the potatoes to a large pot and cover with cold water. Add the salt and bring to a boil.
Cover slightly with a lid (if you cover it totally the pot will boil over) and cook gently until the potatoes are very fork tender--about 20-25 minutes depending on the size of your potatoes.
Drain away the water, leaving about 3 tablespoons of water in the bottom of the pot. Place the potatoes back in the pot and set it back on the hot burner with the heat off.
Add the butter, remaining salt and parsley. Taste for seasoning and adjust. Add pepper, bacon, cheese or any additional ingredients if you choose.