Baby Red Potatoes

By akselden

Ingredients

• 18 small red potatoes (about 2 lb.), halved
• 4 tbsp unsalted butter, at room temperature
• 2 tbsp minced fresh flat-leaf parsley
• 2 tbsp minced scallions
• 2 tbsp minced pitted kalamata olives
• 2 tsp minced sun-dried tomatoes in oil, drained
• Salt and pepper to taste

Preparation

Step 1

Place potatoes in large pot and cover by I inch with cold, salted water. Bring to boil and cook until tender, about 12-15 min. In small bowl combine butter parsley, scallions, olives and sun dried tomatoes. Drain 'potatoes well. In medium saucepan heat butter mixture over medium high heat. Add parboiled potatoes and cook until cut side is crisp and browned. Season with salt and pepper and Serve