Butter Steamed New Potatoes
Red potatoes have thin skins and work well for this recipe. I have also used the tiny fingerling potatoes with this recipe. I don't always peel the center off. I know, I'm lazy.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 pounds | of new or very small red potatoes (or fingerling potatoes) |
| 1/2 cup | of butter (less, if you want) |
| 1/4 cup | of water |
| 1 teaspoon | of kosher salt, or to taste |
| 1/2 teaspoon | of freshly cracked black pepper, or to taste |
| 1/4 cup | of chopped fresh parsley, loosely packed |
Directions:
Add the butter, water, salt and pepper to a medium saucepan and melt butter over low heat. Meanwhile, scrub the potatoes and peel a strip away from the center of each potato. Add to the saucepan, cover, and cook over low for 25 to 30 minutes. Roll potatoes around in the pan occasionally as they cook, but do not remove cover.
Sprinkle the potatoes with the parsley, toss and transfer to a serving bowl, drizzling the remaining butter from the saucepan over the top. Serve immediately.
Cook's Notes: New potatoes are tiny, with very thin, delicate skins and are the best potato for this dish. If using larger red potatoes you must cut them into quarters, or they will take too long to cook. May also substitute any other baking potatoes, but peel and cut those into bite sized chunks. Adjust cooking times as needed. Cut potatoes will also absorb more of the butter. May also substitute other herbs at the end; try chives, fresh sage, rosemary, thyme or basil, or use a dried herbes de Provence.
Source: deepsouthdish.com
