Baby Yukons bathed in a sauce of butter and parsley
20 small Baby Yukon potatoes, unpeeled (5 per serving)
1/4 cup of chopped parsley
2 tablespoons of butter
salt and pepper to taste
Bring a pot of water to boiling, add salt and the unpeeled potatoes. Leaving them unpeeled will keep them from getting water logged. Boil for about 15 to 20 minutes or until the potatoes slide off a knife poked into them with a very light jerk of your hand. Immediately remove from the heat and strain them. Cut them in halves and return them to the pot. If you wish, you ma also leave them whole.
Add the butter, salt, and pepper and gently stir until butter has completely melted. Transfer to a serving platter and sprinkle a bit more fresh chopped parsley. That's it. Now how simple is that? And wait until you taste these, so velvety and works so well with a nice cut of beef and a side of baby French green beans.
It works as a salad also !
A twist on this recipe involves converting these potatoes into a nice warm potato salad. Simply follow the cooking directions, strain them, and run cool water over them for about 15 seconds. Slice them in halves, add your salt and pepper, and instead of butter, add a couple of tablespoons of olive oil and a tablespoon of white balsamic vinegar. Gently toss and serve as a first course. As a garnish, you may add some freshly crisped sliced bacon. What a wonderful treat this is.