My Mother used to make new potatoes in the spring. They were tossed in tons of butter and then liberally sprinkled with chopped fresh parsley. I do remember this to be a spring dish, but I just recently found these potatoes at a farm market and just had to make them for dinner. They were just as good as I remembered!

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  • Course Potatoes, Sides
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, All-Seasons, Potatoes, Simple
Servings Prep Time Cook Time
2 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
2 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Tips
You can purchase baby potatoes year around, but these potatoes looked liked they were fresh from the field at a local grocer. I'm sure that the baby potatoes would be just fine too.
Degree of Difficulty
Easy
Ingredients
  • 12-14 whole new potatoes
  • 1 tbsp unsalted butter
  • 1 tsnp kosher salt to taste
  • 3-4 sprigs fresh parsley sprigs chopped
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Place 12-14 whole new potatoes in a small sauce pan, rinse under cold water, then cover with cold water and bring to a boil. Reduce heat to a fast simmer and cook for 15 minutes, or until the potatoes can be easily be pierced with the tip of a knife.
  3. Finely chop the leaves of 3-4 sprigs of parsley and set aside until ready to use.
  4. Melt butter in a small skillet over medium high heat and add drained potatoes to the melted butter. Season with kosher salt and toast until the potatoes have a nice rosy color.
  5. Add finely chopped parsley and serve.

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