This is one of those simple recipes (only 5 items including salt and pepper!) with surprisingly big flavor when done with quality ingredients. Don’t scrimp, get good grass fed butter and grind seasonings like pink Himalayan salt and fresh peppercorns as needed. You won’t be sorry!
Using red potatoes instead of crusty bread or pasta as a side dish provides more clean-burning complex carbs and fiber per serving, which support weight loss and a healthy digestive system. The thin, nutrient-rich skins are loaded with B vitamins, iron and potassium, so don’t peel ’em! Amped-up veggies are making a comeback on the dinner plate in stylish restaurants and at home, providing more than just color and a token food group. It doesn’t take a lot to dress up a side vegetable. Rather than bury you broccoli in cheese or a frozen veggie melange in too much butter, try enhancing its natural flavor with a seasoned salt.
It’s also about time we brought that sprig of parsley off the edge of the plate and into the spotlight! Parsley’s career as a garnish isn’t useless ornament–it’s a natural pre-dinner digestive aid and after-dinner breath freshener, so don’t be stingy. This popular herb (and cousin of carrots and celery,) is positively loaded with Vitamin K and C, and contains a bumper crop of antioxidants.
A serving of these new potatoes with parsley will provide well over half your daily value of Vitamin C as well as contribute to healthy blood pressure. Try them beside our Steak with Red Wine Peppercorn Sauce as a classic dinner for two.
- 4 cups small new red & white potatoes
- 4 tablespoons butter
- ½ cup chopped parsley
- sea salt & fresh pepper to taste
- Cut all potatoes in half.
- Steam potatoes in a steamer basket above a pot of boiling water until a fork inserts into potatoes easily, about 20 minutes.
- When done cooking, put potatoes into a large bowl.
- Add butter and parsley. Salt & pepper to taste.
- Mix to combine, allowing butter to melt and slightly smashing the potatoes along the side of the bowl. Do not over mash.
- Serve with Steak with Red Wine Peppercorn Sauce.
Use Lemon Herb Salt in place of regular salt.Try finely chopped rosemary in place of parsley. Serve alongside roast chicken or pork chops