From Our Farm to Your Table

Butter & Parsley Potatoes

Fri, 2014-12-19 09:17 -- tmdowney

A great thing to do to potatoes!

Butter Parsley Potatoes

  • Potatoes 1-2 potatoes per person
  • Butter 2-3 TBSP per serving
  • Fresh minced parsley or dried parsley
  • salt
  • Freshly ground pepper
  1. I really like fingerling potatoes, but red potatoes work just as well. Chop the potatoes to about 1 inch chunks. Fingerlings are quick and easy to do.
  2. Put your chopped potatoes in a stock pot. Cover with water and cook until just tender. Test with a fork, when the fork can penetrate the potato they are done.
  3. Drain. (You can save the potato water for making bread!)
  4. Add lots of butter. Real butter! There's nothing like it! There needs to be enough butter to coat all the potatoes well - so be generous.
  5. Add the prepared parsley, salt to taste and grind some fresh pepper over it all.  Mix all together and serve soon.  Potatoes cool quickly.

Hint: If the potatoes are done before everything else and you are concerned that they will get cold.  Remove the pot of potatoes from the stove just before done, but don't drain.  They will stay hot in the water and continue to cook a bit, but that's okay.  Drain and mix the ingredients in just before serving.


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