Boiled Potatoes With Parsley
This recipe features Yukon Gold potatoes boiled until tender and then tossed with a generous amount of melted butter and freshly chopped parsley for a simple yet delicious side dish that will be a hit at any gathering. The creamy texture of the potatoes pairs perfectly with the richness of the butter and the freshness of the parsley, creating a dish that is both comforting and flavorful. Enjoy this dish as a wonderful addition to your next meal!
— Constant Cookbook
Ingredients
- 3 lb. Yukon Gold potatoes, each about 2 inches in diameter, peeled
- Kosher salt, to taste
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Season the water with salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes until tender when pierced, 10 to 12 minutes.
- Drain the potatoes well and transfer to a serving bowl. Add the butter and parsley and toss to coat. Serve immediately. Serves 6 to 8.
- Williams-Sonoma Kitchen.
Comments
No comments found.