Recipe for Parsley Potatoes
The simplest potato dishes are the greatest. Your family and guests will be impressed by these French fries! The parsley and butter enhance the flavor of the potatoes.
Servings 10 as a side dish
- 1 bunch finely chopped parsley (1 cup)
- 12 tablespoons melted unsalted butter 3/4 cup
- Optional: 1 bay leaf
- 2 tablespoons sea salt for boiling potatoes + extra as desired for seasoning
- 2.5 kg Yukon gold potatoes
You don't have to peel the potatoes; just rub them with a clean cloth or a rough sponge backing. Cut the potatoes into 1 - 1 1/2 inch thick pieces, place them in a saucepan, and cover with warm water. Add two teaspoons of salt and the bay leaf.
Bring to a boil, then reduce to a simmer for 15 minutes, or until readily poked with a fork. Strain the potatoes. Pour in the melted butter and stir to combine (note: it is easiest to stir in a large mixing bowl).
Season with 12 teaspoon salt, or to taste. Mix in a cup of chopped parsley and my heart until well combined. Just before serving, stir the mixture again to coat it with any butter that has accumulated on the bottom.