New This Month

Easy Potatoes with Parsley


Serve these potatoes with our Beef Bourguignon.

  • Prep:
  • Total Time:
  • Servings: 8
boeuf bourguignon

Source: Everyday Food, December 2005


  • 4 pounds small new potatoes
  • Coarse salt and ground pepper
  • 4 tablespoons (1/2 stick) butter, room temperature
  • 1/4 cup chopped parsley


  1. With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.

  2. Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

Reviews Add a comment

  • Igby
    18 FEB, 2011
    Yum. Easy and delicious. How can it be? I don't often cook red potatoes. These really were a treat.