![Boiled Potatoes With Butter and Mint](https://static01.nyt.com/images/2015/04/29/dining/29COOKBOOK2/29COOKBOOK2-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Boiled Red-Skinned Potatoes With Parsley
- Total Time
- About 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 16small red-skinned potatoes, about 1½ pounds
- Salt to taste
- 8parsley sprigs
- 1bay leaf
- 3tablespoons butter
- 3tablespoons chopped parsley
- ¼teaspoon ground cumin
- Freshly ground white pepper to taste
Preparation
- Step 1
Using a sharp knife, peel some of the skin, leaving a band for color.
- Step 2
Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
- Step 3
Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.
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Trout with Chive Butter
Use really small red potatoes.
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