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Parsleyed Redskins

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Once upon a time, and long long ago, the Husband and I hosted a lobster boil in our backyard.  The economy was booming and the DamFam was livin’ large (okay, we’ve never actually ‘lived large’).  It was fun (the lobster boil).  Messy, but fun.  And super hot too, as I recall.  I think it was over 4th of July weekend.  I can’t remember.  Like I said, it was a while back.

Anyway, I made these potatoes to go along with the lobster, and I bring them up today because they are an awesome compliment to any shellfish, and would be great alongside the crab legs that are going on sale tomorrow.  I made a batch the other night, and I threw in extra because I planned on leftovers.  But when I took out the container a day later, there were only two measly potatoes left.  Two.

Who does that? Does anyone at your house?  Like with Cheerios or Pringles or Oreos?  Munch a bunch and then leave two for the next poor sap to come along and find?  For the love of Pete, just finish them, right?!

Found out NTYB had scarfed the potatoes for a midnight snack.  You know they’ve gotta be good if HE’S eating them.

For such a simple recipe,  you’ll be surprised how addicting these ’taters are.  The butter browns slightly on the bottom of the pan, which gives the potatoes a rich and nutty flavor I can’t resist.  I hope you like them!

PARSLEYED REDSKIN POTATOES
Serves:  4

10 large redskinned potates (Arizona Big Red Potatoes are on sale)
kosher salt
chopped Italian parsley, large pinch plus additional for garnish
4 T. butter (I know.  It’s okay.)

Cut your potatoes into quarters (for medium size) or eighths (if they’re large).  Place them in a large saucepan and cover with cold water.  Add a hefty pinch of kosher salt.  Bring potatoes up to a boil, then reduce heat to a simmer.  Simmer uncovered for 12 minutes, or until you can barely pierce them with a knife.  Drain potatoes and return them to the pan.

Sprinkle the chopped Italian parsley and kosher salt (to taste) over the potatoes.  Place the butter on top of the potatoes.  Cover pan and place over low heat for 25 minutes, stirring occasionally.  Transfer to a serving bowl and garnish with additional chopped parsley.  Serve immediately.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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