Parsleyed Potatoes

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


  1. Using a vegetable peeler or paring knife, peel middle of each potato.

  2. 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.

  3. 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.

Cook's Notes

This dish is equally delicious with unpeeled potatoes.


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