This simple side dish goes with just about any meat course. You can find tiny potatoes in several different colors, like the red, white and blue ones shown here. I’ve also tried this recipe with tiny Yukon Gold tomatoes (pictured at bottom) which have terrific flavor. If I could pick only one kind of potato to use for everything, it would definitely be Yukon Gold.
Tiny Potatoes with Parsley
Makes 4 servings
1 lb. small new potatoes
3 TBL butter
1 1/2 tsp salt
1/4 cup fresh parsley (or 2 TBL dried parsley)
If desired, cut potatoes in half before cooking. Place potatoes in saucepan and cover with cold water. Cover pan and boil potatoes for 40 minutes or until fork-tender (whole potatoes will take at least 5 minutes longer).
Drain cooked potatoes, then add butter. Toss potatoes in butter until coated. Add salt and parsley; gently toss with buttered potatoes and serve immediately.
You could make this same recipe with regular-sized potatoes, but these little ones are so much cuter! Larger potatoes will take longer to cook.
Recipe and photos copyright 2015, Barb Szyszkiewicz for Cook and Count. All rights reserved.
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