4 t butter (Substitute with ghee for a Whole 30 variety.)
4 t minced fresh parsley or 1 1/3 t dried parsley
4 t minced fresh chives or 1 1/3 t dried chives
Fresh parsley sprigs, optional for garnish
Peel 1/2-inch strip around center of each potato and immediately place potatoes in a medium saucepan of cold water. Add enough additional water to saucepan to cover them by two inches. Bring to a boil over med heat. Boil until they are easily pierced by a fork, but firm--about 20 mins. Drain. Do not overcook. Cover to keep warm. Place butter in a microwave-safe bowl and melt. Stir in parsley and chives. Pour the butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl. Garnish with springs of parsley. Serve.
Option: Sprinkle with chopped cooked bacon and/or finely chopped green onions.
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