Fingerling Potatoes with Parsley Butter or Oil
Using just four ingredients and one pot, Fingerling Potatoes with Parsley Butter is an easy, tasty and healthy side dish.
Local potatoes are back! It’s a moment that every potato-loving locavore waits for. Herbs are also gracing my CSA boxes, so I decided to indulge in fingerling potatoes with parsley butter. And for any vegan readers, I can attest that this is delicious with olive oil as well!
The weather here has been cool and wet this summer and even my early homegrown “lazy person’s” potatoes (which I raise in potato cages) are late this year. But after enjoying this treat today, I figure I can survive until more arrive!
Step by Step Instructions
For a vegan or heart healthier, use a good extra virgin olive oil in place of the butter. And even though I freely eat butter, I’d eat this version just for variety!
You can make this with other types of potatoes as well. Just cut them into smaller pieces so they boil faster and are not overdone on the outside. For this dish, I prefer a non-starchy potato like a yukon gold to the starchier russet potato.
This is super easy to make, with just four ingredients and one pan–a godsend with busy back to school activities taking over. And the fingerlings were so tasty they didn’t need a lot of butter. If you end up trying this in February with the last of the shriveled fall potatoes, go ahead and add extra butter or oil.
Speaking of back to school, last Thursday night I got to see the girl’s swim team do the ALS ice bucket challenge. Picture an entire girls team jumping into the pool with a thousand ice cubes chasing them.
Though spaghetti is the standard pre-meet meal, it struck me that I may need to serve these potatoes again soon for a new way to do carb loading.
Potatoes with Parsley Butter
- 1 quart fingerling potatoes or other boiling potato
- 2 Tablespoons butter or olive oil
- 1 Tablespoon chopped parsley
- 1/2 teaspoon salt or to taste
- Placed cleaned potatoes in saucepan and cover with water. Simmer about 15-20 minutes until tender, then drain and return to pot.
- Add butter to pot and allow to melt. Add parsley and salt, then stir gently to coat potatoes. Taste and adjust salt as needed.
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I LOVE potatoes in any way shape or form but I must admit, fingerlings are quickly becoming my favorite. They cook up quickly and are mighty tasty too. I love this recipe and although I don’t have my own potatoes growing this year, I sure do have parsley and a lot of rosemary too. I may just try this with both!
Good luck with your home growns, it sure has been a strange growing season:)
Thank you so much for sharing, Inger…I’m not back to blogging yet but I am updating my sidebar which I seem to have lost when I updated to my own dot.com, finally, lol…You are now back where you belong, or should I say your link it, lol…I’ve also bookmarked your NYC visit. I haven’t gotten a chance to read it yet but I will!!! I’ll be back to blogging on Sunday:)
So funny about the bucket challenge. Michele and her family did it also. I can just image all those “screeching” girls on the swim team, lol…
So good to hear from you Louise! I imagine you’ve been very busy with your special visitors! Hope the trip to Tiffany’s didn’t set you back too much 😉
Not holding out a lot of hope for a great harvest this year. Our pears were early (imagine that!) and the “critters” got them before we did. Still no red tomatoes, but the raspberries are staging a nice comeback and we’ll have at least some for fall munching.
Keeping pretty busy with moving kids between cities, dental appointments and the like, so looking forward to the start of school and a normal (whatever that means 😉 ) schedule!
What a delicious way to carb load! Fingerling potatoes are the best.
I agree! And happily my CSA just mentioned that more fingerlings on on the way!