Tuesday, October 25, 2011

Buttered Parsley Potatoes

These potatoes are a staple in our house.  We generally like our vegetables served simply, and these are about as simple as possible.  They go together quickly and require very little effort.  You can even leave the peels on the potatoes, which would usually be the most time consuming part of the preparation.  Also, make sure you salt the water.  If not, you will wind up with very bland potatoes, which are not good at all.

Buttered Parsley Potatoes

2 lbs red potatoes
3 Tbsp salted butter
2 Tbsp parsley

Wash potatoes.  Cut potatoes into bite size pieces.  Place potatoes in medium saucepan and add just enough cold water to cover potatoes.  Add 1 Tbsp salt to water and bring to a boil over medium-high heat.  Reduce heat and simmer until potatoes are fork-tender.  Drain well in colander.  While potatoes are draining, add butter to pan and melt over low heat.  Add parsley, then potatoes and toss to coat.  Serve immediately.

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