Butter and Parsley Potatoes

Name: Butter and Parsley Potatoes
Yield: serves 6
Ingredients: 1 pound small red new potatoes; 4 tablespoons (1/2 stick) unsalted butter, melted; 1/4 cup chopped fresh parsley; Sea salt or kosher salt and freshly ground black pepper to taste

December 14, 2011

Very simple to make, this dish goes well with all kinds of brunch meats, such as steak or pastrami, and with eggs. It is easy to double or triple when you’re serving a lot of people. Red-skinned potatoes have a moist, less starchy texture than baking potatoes and are ideal for boiling. Use the smallest ones you can find.

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