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Epicurious

Sauteed New Potatoes with Parsley

3.5

(5)

A staple of German cuisine, potatoes were a vital part of the diet of heartland settlers.

Recipe information

  • Yield

    Serves 4

Ingredients

16 baby red-skinned potatoes (about 1 1/4 pounds)
2 tablespoons (1/4 stick) butter
2 tablespoons chopped Italian parsley

Preparation

  1. Step 1

    Using vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Step 2

    Melt butter in large nonstick skillet over medium-high heat. Add potatoes and sauté until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.

TagsRed Skin PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsSauteSpringBon Appétit
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