This parsley potato recipe is the perfect side for any plain cooked meal - meat, fish or vegetables. Great with a salad or serve a huge bowlful as part of a buffet.
You can serve them hot or cold.
If you have any leftovers, dice them up, cover with mayonnaise and make yourself a potato salad.
Alternatively, slice them and use them to cover a hotpot or seafood pie - or fry them to have bacon and eggs.
They look just perfect, with the chopped herbs mixed into the glistening butter coating those gorgeous new potatoes. I love potato, such a pity it doesn't count as one of your 'five a day' as it's categorised as a carbohydrate. I love carbs!
Scrape the skins from the potatoes or scrub them to clean them. You don't have to remove the skin if you don't want to. It is becoming the fashion to have the skins on. The nutrients are there and once the potatoes are cooked, the skin just becomes part of the potato.
Boil the water - add a half teaspoon of salt - and drop the potatoes in.
Bring the water back up to the boil and put the lid on the pan, turning the heat down to simmer.
Time 15 minutes and then see if the potatoes are cooked through - you can tell by inserting the tip of a sharp knife. If there is still some resistance, leave a further couple of minutes.
Drain the water and return the potatoes back to the pan.
Chop your parsley really finely - add the butter and parsley to the pan and stir everything round until the parsley butter has coated the potatoes.
You can prepare things in advance but if you do the potatoes early, then make sure to cover them with water or they will quickly turn black (oxidise). Leave them in the cold water until you're ready to cook. Drain them and use fresh water for cooking as the 'old' water will be full of starch.
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By Liz Alderson
Superb parsley potato recipe that will go with anything - meat, fish, vegetables, salad, buffet, breakfast - anything at all.
Prep Time: 5 minutes
Cook time: 20 minutes
Main Ingredient: potato, parsley, butter