Parsley Potatoes
This is a simple side that uses stuff I typically have on hand – baby potatoes, butter, garlic, and parsley. The browned butter adds a nutty depth that makes these way better than just boiled potatoes.
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Ingredients
Ingredients (~6 servings)
- 18 baby red potatoes
- 3 1/2 Tbsp salted butter divided
- 3 Tbsp fresh flat-leaf parsley chopped
- 3 large garlic cloves minced
- Salt and black pepper to taste
Instructions
- Scrub potatoes under cold water to remove dirt.
- Using a paring knife, remove a wide band of skin from the middle of each potato to create a stripe around the center.
- Place potatoes in a large Dutch oven and cover with cold water by about an inch.
- Bring to a boil, add 1 tsp kosher salt, and stir to dissolve.
- Reduce heat to maintain a gentle boil and cook until fork tender, 12-16 minutes depending on size.
- While potatoes cook, mince garlic cloves and chop parsley.
- In a heavy-bottomed saucepan, melt 3 Tbsp butter over medium heat.
- Once bubbling, swirl the pan and stir constantly until butter turns golden brown and smells nutty, about 3-4 minutes total.
- Pour browned butter into a small bowl and set aside.
- Using the same saucepan, melt remaining 1/2 Tbsp butter over medium-high heat.
- Add minced garlic and sauté until fragrant, stirring constantly, about 30-45 seconds.
- Add sautéed garlic to the bowl with browned butter.
- Drain potatoes well and place in a large serving bowl.
- Drizzle browned butter and garlic mixture over hot potatoes.
- Sprinkle with chopped parsley and season with salt and pepper to taste.
- Gently toss with your hands until each potato is well coated.
- Serve warm.
Notes
Save potato peelings, drizzle with olive oil, and roast at 400F for 30 minutes for a snack.
Tried this recipe?Leave a comment below & let me know!