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!
- 12-14 whole new potatoes
- 1 tbsp unsalted butter
- 1 tsnp kosher salt to taste
- 3-4 sprigs fresh parsley sprigs chopped
- Gather all ingredients before starting the recipe.
- 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.
- Finely chop the leaves of 3-4 sprigs of parsley and set aside until ready to use.
- 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.
- Add finely chopped parsley and serve.