Boiled New Potatoes Tossed In Parsley And Butter: The Best Boiled New Potatoes Tossed In Parsley And Butter Recipe from Cook'n

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	Boiled New Potatoes Tossed In Parsley And Butter

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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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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