Why Parsley Potatoes
Parsley potatoes add color and flavor to your menu. There isn’t much of a recipe for this, but I can tell you how I do it.
For starters, you can use any type of white potato – but I like the red potatoes because the skin gives color to the dish. I usually peel white potatoes, but if you get potatoes with thin skins, you can probably leave the skin on – it will add nutrition to your dish.
The How to on Parsley Potatoes
Wash your potatoes and cut them into pieces. Boil the potatoes until they are tender, then drain. While you’re cooking the potatoes, brown some butter (a cast iron skillet works best).
For the parsley potatoes, you’ll season them with salt and pepper and any other seasoning you like. Then add parsley and butter. Serve.
You can add any other seasonings, of course. Onion, red pepper flakes, or paprika are other options. The best way to get all the melted butter out of the skillet is to put some potatoes into the skillet and swish them around. You’ll get more butter that way than just pouring it into the dish. Don’t forget to use a spatula!
Red Parsley Potatoes
- 6 red potatoes or white ones, peeled
- 1/4 stick butter melted
- 1 Tablespoon dried parsley
- Salt and pepper to taste
- Wash potatoes well
- Cut into small pieces
- Cook potatoes in water until they are soft
- Season potatoes with salt and pepper, etc.
- Melt butter in skillet until slightly browned
- Add parsley to the butter
- Mix butter mixture with the potatoes