Parsley Potatoes


  • 3 tablespoons unsalted butter
  • 1 ½ pounds small boiling potatoes
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh flat-leaf parsley

Peel potatoes and cover with salted cold water by 2 inches in a 5-quart heavy saucepan. Simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander and toss in a bowl with butter, parsley, and kosher salt.

View full recipe at Epicurious


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