Buttered Potatoes with Parsley
By Jacques Pépin
Buttered Potatoes with Parsley
By Jacques Pépin
Yield/Serves:
Makes 4 servings
- 1½ pounds all-purpose potatoes, peeled
- 1½ tablespoons unsalted butter
- ¼ teaspoon salt
- 3 tablespoons chopped fresh parsley
Potatoes with butter and parsley are always welcome at my table. Cut the potatoes into pieces of nearly equal size so they cook evenly. After you have boiled and drained them, return them to the stove briefly to eliminate any remaining moisture—a simple step that gives them a creamy, smooth interior. These potatoes are excellent with fish, shellfish, roasts, or poultry.
Cut the potatoes into 2-inch pieces, and trim the pieces (reserve the trimmings for soup, if desired), rounding them off to make shapes of about the same size. Rinse the potatoes well, put them in a saucepan, and add enough cold water to cover. Bring to a boil, reduce the heat to low, and boil gently for 15 to 20 minutes, or until the potatoes are tender.
Drain off the water, return the saucepan with the potatoes to the stove, and heat over high heat for about 30 seconds to evaporate any remaining moisture from the potatoes. Add the butter, salt, and parsley, tossing gently (to avoid breaking the potatoes). Serve.
Cut the potatoes into 2-inch pieces, and trim the pieces (reserve the trimmings for soup, if desired), rounding them off to make shapes of about the same size. Rinse the potatoes well, put them in a saucepan, and add enough cold water to cover. Bring to a boil, reduce the heat to low, and boil gently for 15 to 20 minutes, or until the potatoes are tender.
Drain off the water, return the saucepan with the potatoes to the stove, and heat over high heat for about 30 seconds to evaporate any remaining moisture from the potatoes. Add the butter, salt, and parsley, tossing gently (to avoid breaking the potatoes). Serve.