There are times when we need a fancy side dish for a meal, something that’s not a fuss and one that is compatible whatever other sides are gracing the table. There are times I like to prepare two potatoes dishes, for holidays and big crowds, when company’s coming, for versatility just in case.
No matter how fancy the occasion, there is always room for good, basic side vegetable dishes like this one. And the thing I like about this type of cooking, as my Aunt Ida once said, “Hon, it don’t matter it you put it in porcelain or plastic, long as it’s fine, that’s all that matters.”
I say, sometimes sticking to the simple, pleasing recipes are why these side dishes get eaten first. Enjoy!
Buttery New Potatoes with Parsley
about 4 servings
– double or triple recipe as needed
8 small new potatoes
4 tablespoons butter, softened
1 teaspoon lemon juice
1 heaping tablespoon fresh chopped parsley
salt and pepper to taste
In a medium saucepan, add potatoes and cover well with water. Remove potatoes and bring water to a boil. Add salt as desired and carefully add potatoes to boiling water. By bringing the water to a boil first, small new potatoes will cook even, otherwise, starting with cold water, the outside will become overdone before the middle is tender.
Cook potatoes until fork tender testing after 15 minutes or so depending on how small the potatoes. Drain water and return potatoes back to the burner on low heat to dry potatoes for a couple of minutes. Remove potatoes and add the butter.
Slice potatoes while hot. When butter has settled, toss in the potatoes, lemon juice, parsley, salt and pepper to taste. Stir to coat, cover and keep warm.