PARSLEY BUTTERED POTATOES
serves 4-6
My mother used to make these all the time when i was growing up. I forgot all about them until recently and then i decided to try to capture a childhood memory with these.
1 1/2 # fingerling or red new potatoes- that are uniform in size
4 T unsalted butter
2 T fresh fine chopped parsley
kosher salt
fresh ground black pepper
Scrub the potatoes and remove any blemishes- leaving as much skin on as possible.
Melt butter in a heavy duty cast iron pot- such as Le Creueset. You don’t want to crowd the pot as you will be shaking the potatoes from time to time- so leave some space for that.
Add the potatoes- generously sprinkle salt and pepper over them and toss well. Turn the heat to the lowest setting and cover with a tight fitting lid. Cook for 20 minutes or until tender when pierced with a knife.
Give the pot a shake up and down and back and forth every 5 minutes. When done let them sit for a few minutes- with the lid on to steam a bit.
Toss with the chopped parsley and serve hot.
