Potatoes are boiled for all sorts of reasons: to make mashed potatoes, or to slice or quarter for salads. But they are also delicious as is, as demonstrated by this simple side dish. The best potatoes for boil-and-serve are waxy types such as red potatoes or fingerlings; they will hold their shape better than starchy russets.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Boil Place potatoes in a large saucepan and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat, then reduce heat to a simmer. Cook until the tip of a paring knife inserted into center of potatoes meets only slight resistance, 15 to 20 minutes.
Step 2
Drain and toss Drain potatoes in a colander and return to warm saucepan. Toss with butter and parsley, and season with pepper.
Step 3
Serve Transfer to a serving dish and serve immediately.
