These fingerling potatoes tossed with parsley and butter are a quick and delicious side dish. These potatoes goes great with grilled seafood or meat.
You can also prepare this recipe using a mix of baby potatoes or any root vegetable (sweet potatoes, yuca, parsnips, etc). The parsley can be substituted with any other fresh herbs: basil, thyme, cilantro, tarragon, etc. Sometimes I also like to add some lime or lemon juice to turn it into a simple potato salad.
Fingerling potatoes with parsley
- 1 ½ lb fingerling potatoes washed and peeled
- 2 tbs butter melted
- 2 tbs parsley finely chopped
- Sea salt to taste
- Boil the fingerling potatoes until tender but firm, about 6 minutes
- Drain and toss the potatoes with the melted butter, chopped parsley and sea salt.
- Serve warm