|
Instructions |
|
|
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water.
|
|
|
Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm.
|
|
|
Place the butter in a microwave-safe bowl. Microwave on HIGH until melted, about 5 to 10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.
|
|
|
Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately. Variation- sprinkle with chopped cooked bacon and or finely minced green onions.
|
|
|
Originally Submitted
5/9/2010
|