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Boiled Potatoes with Parsley

These simple potatoes are a delicious accompaniment to hearty stews like beef bourguignonne (see related recipe at left).

Ingredients:

  • 3 lb. Yukon Gold potatoes, each about 2 inches in diameter, peeled
  • Kosher salt, to taste
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 3 Tbs. chopped fresh flat-leaf parsley

Directions:

Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Season the water with salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes until tender when pierced, 10 to 12 minutes.

Drain the potatoes well and transfer to a serving bowl. Add the butter and parsley and toss to coat. Serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.