Buttered Potatoes with Parsley

There are as many potato recipes as there are people on this planet. Why should this be one of them? Because it’s simplicity itself!

Inspired by Julia Child’s parsley potatoes recipe, these potatoes are simple, but effective. You’ll par-boil the potatoes to soften them up before sautéing them in plant-based butter, and then adding a bountiful supply of parsley to finish it off. The result is nothing short of divine.

Tips and tricks

This recipe calls for plant-based butter. Since the butter makes up the bulk of the flavor for this dish, use when you know you like. I’d personally go for a higher-end brand.

If you don’t like parsley, no worries! Add in whatever other herbs you like. For French, autumn-flavored goodness, you could go with Herbs de Provence, thyme and sage, or rosemary. If you like a punchier flavor, consider adding chives, onion and/or garlic powder, or maybe some nutritional yeast for a cheesy flavor.

This recipe calls for baby gold potatoes. If all you have are larger Russet potatoes, you can still use them. Just be sure to cut them into bite-size pieces that will be sure to cook in the times specified below (generally a half to 3/4 of an inch in size or smaller).

Ingredients:

  • 1 1/2 lbs. baby gold potatoes or another kind of small potato

  • 5 tbsp plant-based butter

  • kosher salt

  • 1 cup of fresh parsley, minced

Directions:

Start by cutting your potatoes in half or into quarters (depending on how large they are). You want them to be about a 1/2 inch - 3/4 inch in size.

Place them in a small to medium-sized sauce pan and just barely cover with water. Bring to a boil over high heat and let boil for 5 to 7 minutes, or until the potatoes are par-boiled. Test this by taking a fork and sticking it in one of the potatoes. You want the fork to go in easily, but not completely smash the potato. It should meet a tiny amount of resistance.

Take off the heat and drain.

Place a medium-sized sauté pan on the burner over medium heat. Place the butter in the pan and let it melt. Once it’s fully melted, add in the potatoes. Try to get as many of them ‘face-down’ (skin side up) as you can. Add in the salt, and let cook for at least 5 minutes (preferably 10) before stirring them around.