Parsley Buttered Potatoes.
Do we really need a recipe for parsley buttered potatoes? They were a favorite of my mother, so humor me. And there is indeed some technique involved if you want something more than potatoes with parsley and putter. Serves 4.
Ingredients:
1 lb potatoes (small red potatoes preferred; do not use russets)
Salt for boiling the potatoes
¼ c unsalted butter
½ c finely chopped parsley (Italian preferred)
Method: if using small red potatoes, you can wash and leave the skin or peel a horizontal band around the potato if you want to get fancy. Otherwise peel and cut into uniform size pieces approximately 2 inches across. Boil in heavily salted water until just tender, about 20 minutes. (You can easily pierce a piece with a fork, but it won’t break apart.)
Sauté parsley buttered potatoes until just a bit of brown appears, like this.
Drain the potatoes and return the pot to the stove, adding the butter. Let the potatoes soak up some of the butter (this is the technique part) by sautéing over medium heat until just a bit of brown appears, turning the potatoes to expose all sides to the butter. Sprinkle on parsley, mix thoroughly and serve as a side with short ribs or similar rich food.
