This may be the simplest of simple side dishes; Red Parsley Potatoes. An easy way to dress up boring boiled potatoes.
It may be a little bit of a stretch calling the making of these Red Parsley Potatoes a recipe; it’s more about the choice of potatoes. Have a look here and see what your choices are.
Key Ingredients in this Recipe
- Small red potatoes
Buy the smallest and reddest red potatoes you can find.
Peel the red potatoes as if you tie a ribbon around the belly of the potato. The contrast is pretty stark don’t you think.
After you cooked the potatoes until they’re done, drain and dress them up, which means tossing them with butter and chopped parsley and last but not least season with salt and pepper.
That’s all you need to do to create a variation on boiled potatoes.
Red Parsley Potatoes
- 1 pound red potatoes
- 1 tablespoon butter
- 1 tablespoon parsley chopped
- salt and pepper
- Use a vegetable peeler of a small knife and peel the red skin off the potatoes, but a ribbon around the middle of the potato
- Wash the potatoes and place them in a pan with water and salt. Bring to a boil and cook them for about 15-20 minutes. They're done when a knife or fork inserted into the belly of the potato meets a little resistance.
- Drain the potatoes in a colander, return them to the pan and add the butter and parsley and toss lightly.
- Season with salt and pepper and serve.