A few weeks ago, hubby and I went on a produce run. I promised recipes based on our produce purchases, so here is an simple quick one that I do with small red potatoes!
Parsley Potatoes
Hubby stored the potatoes in newspaper to keep out moisture until I was ready to use them.
I brought 4 quarts of water to boil on the stove.
When rapidly boiling, I added the potatoes.
Allow to come to a boil again, then simmer until cooked. This will vary by size of potato. Smaller potatoes cook faster. Stick a cake tester into a few potatoes after 10 minutes. If the tester comes out easy, and the potato feels “soft”, they are cooked.
Drain Potatoes.
Once potatoes have been removed from the pot, melt 3/4 – 1 stick of butter in pot.
Add 1/2 c of parsley to melted butter.
Return drained potatoes to the butter and parsley mixture.
Coat the potatoes with butter mixer.
Allow to cook for as long as you like – personally we like them a tad crispy, so I cut a few of the larger potatoes in half so I can monitor the browning process.
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{ 7 comments… read them below or add one }
Yummo!! That looks fab – and EASY – NICE!!
Making these tonight I guess – Hubby Said!
Add garlic and makes them even better
I agree – that’s the way I like mine, too.
Yumm!!! Thanks Ann.
Yummmmmmmmmmmmmmmmmm!!
Gee, Thanks. That was delish, best dinner in ages.
…Now what are YOU going to eat?