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Epicurious

Parsleyed Potatoes

Recipe information

  • Yield

    serves 4

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

Preparation

  1. Step 1

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

    Step 2

    Place the potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into the center of the potatoes meets only slight resistance, about 20 minutes.

    Step 3

    Drain the potatoes in a colander; return to the warm saucepan. Toss with the butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsRed Skin PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerVegetarianGluten FreeNut FreeQuickEasy5 Ingredients or FewerCookbooks
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