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.

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