I’ve made red-skinned potatoes with parsley and butter many times before, but I have never made them with potatoes we’ve grown ourselves. I wanted to try a new recipe for these special potatoes, and I have to say that I really liked this one. It’s a tad more work than just tossing with butter and parsley, but the potatoes were really tasty. The addition of shallot and lemon made a difference. Here’s the recipe that I adapted from MyRecipes on the web:
New Potatoes with Parsley Butter
•4 tablespoons unsalted butter, softened; 1/2 cup finely chopped flat-leaf parsley leaves; 1 small shallot, chopped; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper (or to taste) 2-3 lb. baby Yukon gold or red-skinned new potatoes; 1/2 teaspoon (or to taste) lemon zest (optional)
How to Make It
In a food processor, process butter, parsley, shallot, lemon juice, salt and pepper and lemon zest (if using) until smooth, stopping to scrape bowl as needed. Transfer to a piece of plastic wrap, shape into a log; roll up. If not using right away, chill.
Place potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil over high heat; add pinch of salt. Reduce heat to medium-high and cook until tender, about 15 minutes until tender, depending on the size of the potatoes.
Drain potatoes thoroughly and return to pan. Add all of the parsley butter (if cold, break it up into pieces). Toss on very low heat until potatoes are evenly coated. Serve with additional salt and pepper, if desired.