Petites Pommes de Terre de la Côte Est à la Tamara
Tamara’s East Coast Baby Potatoes
Ingredients
- 1.5 lbs baby Yukon Gold or fingerling potatoes
- 1 tbsp French coarse sea salt
- 1/3 cup French butter, unsalted, melted
- 1-2 tbsp flat leaf parsley, finely chopped
- French coarse sea salt to taste
Instructions
- Wash and clean potatoes.
- Using a vegetable peeler, peel off 1⁄2 inch stripe around the center of each potato. Place potatoes in a 4-quart stock pot. Cover the potatoes with 1⁄2 inch of water and add French salt. Place on stove top, using medium high heat, and bring potatoes to boil.
- Once the water boils, turn down the heat to low and simmer for 20-25 minutes.
- When potatoes are knife tender, remove from stove, drain and place potatoes in selected serving bowl. Add butter, parsley and salt toss gently until mixed. Tamara says to generously add the last 3 ingredients.
- Serve warm or at room temperature.