While fingerling potatoes are ideal, small red or yukon gold potatoes will work as well.
- 1 1/2 pounds fingerling potatoes, washed and cut in half
3 tablespoons unsalted butter
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
- Steam the potatoes for 20 minutes or until they are easily pierced with a fork. Set aside.
- In a large sauté pan, melt the butter until it starts to bubble. Add potatoes and toss them around in the melted butter. Add parsley, salt, and pepper and cook everything together for about five minutes.
Serves four to six.
- Vegetables, Side Dishes
- North American