F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Parslied Potatoes

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 5 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 1-inch chunks
  2. 6 tablespoons unsalted butter
  3. Salt and freshly ground pepper
  4. 3 tablespoons finely chopped flat-leaf parsley
  1. Cook the potatoes in a large saucepan of boiling salted water until tender, about 10 minutes; drain. Return the potatoes to the saucepan and shake over moderately high heat to dry them out for 1 minute.
  2. Melt the butter in a large, heavy skillet. When the foam subsides, add the potatoes and cook over moderate heat, turning occasionally, until browned, about 10 minutes. Season with salt and pepper, sprinkle with the parsley and serve.
Make Ahead The potatoes can be prepared through Step 1 and refrigerated for up to 2 days. Serve With Madeira-Braised Short Ribs with Parslied Potatoes.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.