Photography by Matthew Kimura
This recipe makes 6 servings
|Per serving: about||-|
|total fat||6 g|
|sat. fat||4 g|
- Portion size: 6
Simply tossed with butter and herbs, potatoes round out this elegant meal. You can also use Parisienne potatoes, those delicious, perfectly round little peeled balls, which are sold in shrink-wrapped packages.
- 36 36mini new potatomini new potatoes, (about 2lb/1 kg)
- 3 tbsp 3tbspbutter
- 2 tbsp 2tbspminced fresh parsley or chives
Using vegetable peeler, peel off ring around centre of each potato.
Add potatoes to large saucepan of boiling salted water; reduce heat, cover and simmer until fork-tender, about 10 minutes. Drain well. (Make-ahead: Let cool on rimmed baking sheet. Refrigerate in airtight container for up to 24 hours. Add 5 minutes to reheat time.)
In large skillet, melt butter over medium heat. Add potatoes; toss until heated through, 2 to 4 minutes. Toss with parsley.
Source : Canadian Living Magazine: January 2007