It's event and big project time again and I’ve been really really busy – not much time for cooking, blogging or blogging about cooking. But tonight I made a side dish that was so good, I had to jot it down to share with y’all.
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| At the Farmers Market or the grocery store, North Carolina Potatoes are hard to beat |
Most people don’t know it, but North Carolina is home to some mighty fine potatoes. I love getting them from the Farmers Market, but our local grocery story has a “local” section so we can get them pretty much any time we want. Tiny and tasty they are the perfect spud.
We’ve been having these tasty taters lately simply boiled and tossed in garlicky butter and parsley. They are a snap to make any old weeknight, but good enough to serve for company. Give ‘em a try, they won’t disappoint.
Perfect Parslied Potatoes
Serves two with a tad bit of leftovers – do the math to make for a larger crowd
Ingredients
- 6 tiny white or red “new” potatoes, cut in half
- Plenty of Kosher salt for the water
- 1 pat butter
- 1 Tbs chopped flat leaf parsley
- 1 clove garlic, cut in half
- salt and pepper to taste
Method
- Put the potatoes and the garlic in a medium sauce pan, cover with water and add a Tablespoon or so of Kosher slat. Cover and bring to a boil over a high flame.
- Once the water comes to a boil, remove the lid, lower the heat to medium and cook until fork tender (abut 7 minutes or so)
- While the potatoes are cooking, put the butter into a microwave safe bowl, and heat for 30 seconds to melt. Add a pinch of salt and a grind of pepper.
- When the potatoes are done, turn off the heat, remove garlic and smush it into a paste with a knife. Then add the garlic to the melted butter and combine.
- Now, remove the potatoes from the pot of water with a slotted spoon and drop them into the butter, garlic mixture. Toss to coat.
- Now add the chopped parsley toss to combine.
Serve immediately, or cover the bowl with foil to keep warm until the rest of the meal is ready to serve.
Enjoy!
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