Easy Potatoes with Parsley
Serve these potatoes with our Beef Bourguignon.
- Total Time:
- Servings: 8
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
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.
Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.