When I was growing up, my mother would often make this dish. I never really loved it until recently. My sweetie really, really, REALLY loves mashed potatoes, but one can make mashed potatoes (any recipe) so many times.
These parslied, or parsley potatoes, are a nice alternative – simple, refreshing, and tasty.
(Courtesy of QB’s mom)
What You’ll Need:
- 1 pound red potatoes, peeled and cut into bite-size pieces
- 1 tablespoon salt
- ½ stick butter
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
What to Do:
Place the potatoes in a large sauce pan with enough cold water to cover them. Add the salt and bring to a boil. Boil the potatoes until they are just tender, about 15 minutes. Drain.
Melt the butter in a separate pot. Add parsley, salt and pepper (to taste), and bring to a boil. Add the butter mixture to the potatoes and toss to coat.
Tips and Tricks
- It’s a good idea to put the drained potatoes back into the hot pot so any extra moisture can be absorbed.
- You can use a microwave to make the butter and parsley mixture if you are short on time.
- If you don’t have fresh parsley, dried parsley is OK. Just use a little less. Remember, dried herbs are stronger than fresh.
- Add garlic for an extra kick.
These potatoes were a great, simple accompaniment to the filet mignon with Roquefort sauce, braised Swiss chard, and sauteed snap peas. I chose this recipe not only for its simplicity, but because my sweetie had also requested them.