This is a wonderful side dish, and deserved its own special mention on my blog. I grew up thinking that potatoes go with everything, and, I think when they are in season, it is most definitely true! There is nothing quite like the taste of a potato right out of the ground which has been boiled, smeared with butter, and finished off with a little coarse salt. I could stand beside a pot of boiled potatoes and repeatedly do this until I had reached the bottom of the pot.
When I boil a pot of potatoes as good as the ones I prepared the other night I invariably cook a couple more than I need, just to be able to sneak a few right when I drain the water. I can’t help myself!
This week I happened to be the lucky recipient of some locally grown potatoes. They were all sorts of wonderful colors, and unlike vegetables such as purple cauliflower and string beans, they retain their respective colors when cooked. I also had some fingerling potatoes with rivalling color combinations, and together, they added festive color and to-die-for flavor to the fish dish I made this week. Pair them with anything and watch them disappear.
You will need: 4 lbs of seasonal potatoes in different colors and/or varieties in similar sizes, (cut if big), 3 tbs unsalted butter, 3 tbs finely chopped fresh flat-leaf parsley (also known as Italian Parsley), 1 tsp coarse salt (more to taste), several grinds of black pepper.
1 – Wash and cut potatoes if necessary. Put in pot and cover with cold water. Boil gently until cooked. Test by sticking a knife into the center. If it goes in very easily, they are cooked. Be careful not to cook to the point that they start falling apart. Drain and leave in pot with tea towel on top while you prepare the butter.
2 – In big pan on low heat, melt the butter with the chopped parsley. The moment it melts, add the potatoes, along with the salt and pepper and toss gently. Taste a potato and add more salt and pepper according to your liking. Keep warm until ready to serve. You can also use a spatula and scrape the butter and parsley into the pot of potatoes and mix gently.
Serve right from pot or pan, or, transfer to a big warm bowl and place on the table when dinner is ready.