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.
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 and remove center stripe of skin.
- Boil potatoes in salted water for 12-16 minutes until fork tender.
- Brown 3 Tbsp butter in saucepan over medium heat until golden and nutty, about 3-4 minutes.
- Sauté minced garlic in remaining butter for 30-45 seconds.
- Drain potatoes and place in serving bowl.
- Drizzle with browned butter and garlic mixture.
- Sprinkle with chopped parsley, salt, and pepper.
- Toss gently to coat potatoes.
- Serve warm.
Notes
Optional potato skin snack can be made by roasting peeled strips at 400F for 30 minutes.