How to Cook · Boiling & Steaming
Boiled Potatoes with Parsley Butter
Small waxy potatoes boiled until tender, then tossed with butter and chopped parsley. Starting them in cold water cooks them evenly, and draining them well keeps them from tasting watery.
- Prep
- Cook
- Total
- Yield
- 4 servings
- Category
- Side Dish
- Cuisine
- French
Ingredients
Directions
1
Boil the potatoes
Put the potatoes in a pot and cover with cold, well-salted water — starting in cold water lets them cook evenly from the outside in. Bring to a boil, then reduce to a simmer and cook until a knife slides in with no resistance, 15–20 minutes depending on size. Drain well and let the potatoes steam-dry in the pot for a minute — this is what keeps them from tasting waterlogged.
2
Butter and finish
Add the butter and let it melt over the warm potatoes, tossing gently to coat. Fold in the parsley and season with salt and pepper.
Boiling & Steaming
