A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds out a hearty meal.
- Servings: 4
Source: Martha Stewart Living, March 2003
- 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
Using a vegetable peeler or paring knife, peel middle of each potato.
Place 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 center of potatoes meets only slight resistance, about 20 minutes.
Drain potatoes in a colander; return to warm saucepan. Toss with butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.