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Boiled New Potatoes Tossed In Parsley And Butter |
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Serves: 6
What would beef stew be without potatoes? I like to boil the potatoes separately, mash them on my plate, then spoon the stew and all its rich juices over them.
20 to 24 small new potatoes
5 tablespoons unsalted butter
1 cup minced fresh flat-leaf parsley
Sea salt and freshly ground pepper to taste
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- Boiled New Potatoes Tossed In Parsley And Butter is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!
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Put the potatoes in a large saucepan and add cold water to cover. Bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for 20 to 25 minutes, or until tender when pierced with a knife.
Drain the potatoes well. Empty into a large bowl. Add the butter and toss the potatoes. Add the parsley, salt, and pepper. Toss again to coat. Serve warm.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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