Parsleyed potatoes
Instructions:
- 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 flatleaf parsley
- Freshly ground pepper
- Using a vegetable peeler or paring knife, peel the middle of each potato, if desired.
- Place the 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 the center of the potatoes meets only slight resistance, about 20 minutes.
- Drain the potatoes in a colander; return to the warm saucepan. Toss with the butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.
- S E R V E S 4