Baby Yukons bathed in a sauce of butter and parsley

Delicate and so tender, Baby Yukon Golds have got to be near the top of royalty in the potato family. One of the best ways to prepare and enjoy them is to pick the ones no larger than about an inch in diameter, lightly boil them and toss with a marriage of melted butter, parsley, salt, and pepper. They are so perfect in their simplicity. To kick it up a notch with an entree of fish, simply toss them with finely chopped dill and you've got a winning combination. For this preparation however, we will use parsley since they were paired with a wonderful cut of filet de boeuf. Here's what you will need for this side dish:

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.