Parsley Potatoes

Parsley Potatoes
Photo by James Carrier

1. Scrub 4 pounds red thin-skinned potatoes (1 1/2 in. wide; cut in half if larger). Place in a 6- to 8-quart pan and add enough water to cover by 1 inch. Set over high heat and bring to a simmer. Reduce heat so water barely simmers and cook, uncovered, just until potatoes are tender when pierced...

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Variations on Parsley Potatoes

  • Parsley Potatoes
    • 3 tablespoons unsalted butter
    • 1 1/2 pounds small boiling potatoes
    • 1/2 teaspoon kosher salt
    • 2 tablespoons fresh flat-leaf parsley

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