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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2007
- 36 mini new potatoes (about 2lb/1 kg)
- 3 tablespoons butter
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced chives
MethodUsing 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.
Nutritional facts Per serving: about
- Sodium 332 mg
- Protein 3 g
- Calories 155.0
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
- Iron 8.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 27.0