Boiled Potatoes

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Boiled Parsley Potatoes

Boiled Parsley Potatoes


Makes 4 To 5 Servings

This Is Vegan When Made With Olive Oil.

  • 2 pounds (about 30) red creamer potatoes
  • salt for the cooking water
  • a handful or 2 of flat-leaf parsley sprigs
  • 3 tablespoons butter or olive oil (or a combination)
  • ¾ teaspoon salt


  1. Rinse the potatoes in a strainer or colander under running water, then shake off the excess water
  2. Pat the potatoes dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife
  3. Place them in a large saucepan, add cold water to cover by about an inch, add about a teaspoon of salt, and bring to a boil
  4. Turn the heat down to medium-low, and simmer for 10 to 12 minutes, or until just tender enough for a fork or a sharp knife to pierce them easily
  5. They should not be falling apart
  6. During the last few minutes of simmering, rinse a big handful of parsley under running water
  7. Squeeze it tightly over the sink to press out most of the water, then roll it in paper towels to dry it further
  8. Transfer the parsley to a cutting board and mince with a sharp knife
  9. Measure out 1/3 cup, and set this aside
  10. Place the colander back in the sink, and drain the potatoes well
  11. Carefully (so as not to burn yourself) pat the cooking pot dry with paper towels and immediately return the potatoes to the pot
  12. Throw in the butter or drizzle in the olive oil (or use some of both) and toss, sprinkling in the ¾ teaspoon salt as you go
  13. Toss in the parsley, stir, transfer to a bowl, and serve right away

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