Parsley Potatoes
5 ingredients
3 steps
What you need
- 5 lb Yukon gold potatoes
- fine sea salt
- bay leaf
- 0.75 cup unsalted butter
- 1 bunch parsley
Method
Restated from the original video
- 1
Clean the potatoes thoroughly using a scrub pad or the coarse side of a sponge. Cut them into pieces 1 to 1 1/2 inches thick, place them in a pot, and pour in just enough warm water to cover them. Add 2 teaspoons of salt and the bay leaf, if desired.
- 2
Heat the water to a boil, then lower the heat and simmer, partially covered, for approximately 15 minutes or until the potatoes are tender when poked with a fork. Drain the potatoes, pour melted butter over them, and gently mix to coat.
- 3
Season with 1/2 teaspoon of salt, or to your preference, incorporate the chopped parsley, and mix everything together. Stir again just before serving to redistribute any butter that has settled at the bottom.
About baked potato
A whole russet potato baked until the skin turns crisp and the inside goes fluffy, split open and loaded with butter, sour cream, and chives.
What cooks argue about
What usually goes in
potato russet
butter
sour cream
chiveMore from Ilia
Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.