Butter Steamed New Potatoes
- 2 pounds of new or very small red potatoes
- 1/2 cup of butter
- 1/4 cup of water
- 1 teaspoon of kosher salt, or to taste
- 1/2 teaspoon of freshly cracked black pepper, or to taste
- 1/4 cup of chopped fresh parsley, loosely packed
Add the butter, water, salt and pepper to a medium saucepan and melt butter over low heat. Meanwhile, scrub the potatoes and peel a strip away from the center of each potato. Add to the saucepan, cover, and cook over low for 25 to 30 minutes. Roll potatoes around in the pan occasionally as they cook, but do not remove cover.
Sprinkle the potatoes with the parsley, toss and transfer to a serving bowl, drizzling the remaining butter from the saucepan over the top. Serve immediately.
Cook's Notes: If using larger red potatoes cut into quarters. Can also substitute any other baking potatoes, but peel and cut those into bite sized chunks. Adjust cooking times as needed. Cut potatoes will also absorb more of the butter. Can also substitute other herbs at the end; try chives, fresh sage, rosemary, thyme or basil, or use a dried herbes de Provence.