Parsley Buttered Potatoes
- SERVES
- 6
- PREP
- 10 Min
- COOK TIME
- 12 Min
Not the same old boiled potatoes again... ! Nope! This time they're glazed with a tangy mustard butter. And when they're teamed with our favorite main dish, are we ever in for some "fancy schmancy" eating!
What You'll Need
- 5 pound small red potatoes, quartered (see Note)
- 1 cup (2 sticks) butter, melted
- 1/3 cup chopped fresh parsley
- 1 tablespoon dry mustard
- 2 teaspoon salt
- 1 teaspoon black pepper
What to Do
- Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain and place in a large bowl.
- In a small bowl, combine the remaining ingredients; mix well and pour over the warm potatoes.
- Toss until well coated and serve immediately.
Notes
We like to use the smallest potatoes we can find, but if your potatoes are a little larger, cut them into 1-1/2-inch chunks.