Recipe information
Yield
serves 4
Ingredients
2 pounds small red potatoes, such as red creamer or Red Bliss
2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh flat-leaf parsley
Freshly ground pepper
Preparation
Step 1
Using a vegetable peeler or paring knife, peel the middle of each potato, if desired.
Step 2
Place the potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into the center of the potatoes meets only slight resistance, about 20 minutes.
Step 3
Drain the potatoes in a colander; return to the warm saucepan. Toss with the butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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