New Potatoes with Parsley Butter

New Potatoes with Parsley Butter Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Fresh citrusy flavor shines in this side dish of New Potatoes with Parsley Butter.

Yield:

Serves: 8

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 206
Fat 6 g
Satfat 4 g
Protein 5 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 15 mg
Sodium 159 mg

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup finely chopped flat-leaf parsley leaves
1 small shallot, minced
2 tablespoons lemon juice
Salt
1/2 teaspoon pepper
3 to 3 1/2 lb. baby Yukon gold or red-skinned new potatoes

Preparation

1. In a food processor, process butter, parsley, shallot, lemon juice, 1 tsp. salt and pepper until smooth, stopping to scrape bowl as needed. Transfer to a piece of plastic wrap, shape into a log; roll up. If not using right away, chill.

2. Place potatoes in a large pot and add enough water to cover them by 1 inch. Season with a large pinch of salt and bring to a boil over high heat. Reduce heat to medium-high and cook until tender, 12 to 15 minutes.

3. Drain potatoes thoroughly and transfer to a large bowl. Add all of the parsley butter (if cold, chop it first) and 1 Tbsp. water. Toss until potatoes are evenly coated and glossy. Serve warm.

Note:

April 2014
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