Baby Potatoes with Butter and Parsley
The humble potato often gets a hard go as being boring, plain and common. With a little bit of extra effort the potato is king.
The key to succes of this simple side dish is good quality ingredients, I picked up the potatoes at a road side stall in the country, and the parsley comes from my own garden.
Take 1/2 a kilo of baby potatoes and put them in a saucepan and cover with water. Bring to the boil and allow to simmer for 12 minutes or until you can easily pierce them with a skewer. While the potatoes are boiling trim the stalks from 1/2 a cup of curley leaf parsley and chop finely.
When the potatoes are cooked, use the lid of the saucepan to drain the water add the parsley and a tablespoon of chopped butter to the potatoes. Stir in and place lid back on saucepan for a couple of minutes to help the butter melt. Stir again then place in serving dish.
For a healthier alternative, use olive oil instead of butter.
