This is a very special parsley potatoes recipe. Browned, buttery, garlicky red potatoes, dressed in parsley (and a cummerbund) and garnished with chives, it's a dressy version of the classic recipe.
But the difference between classic parsley potatoes and Red
Cummerbund Potatoes is the difference between a suit and a tuxedo. And
the fact that they're not difficult to prepare is the cherry on top. No,
make that the boutonniere in the lapel.
3 pounds small, red new potatoes
1/2 cup (1 stick) butter
6 cloves garlic, minced
1/2 cup water
1 tablespoon salt 1/2 cup chopped fresh parsley
Salt and pepper to taste
Chopped chives for garnish, optional
Peel a swatch of skin near the top and bottom of each potato with a vegetable peeler, leaving a "cummerbund" around the middle. (Yeah, I overdid it a bit on some; you don't need to peel quite so much skin off.)
In a deep skillet large enough to hold the potatoes in a single layer, melt the butter and sauté the garlic in it for 1 minute.
Add the water, salt, parsley and potatoes to the skillet. Cover and cook over medium-low heat until tender, about 30 minutes. Turn the potatoes occasionally during cooking for even cooking and browning.
To serve, pepper the potatoes and taste. Add salt and more pepper, if necessary. Garnish with chopped chives, if you like.
This recipe serves 6, easily. Well, duh! you say. Half a pound of
potatoes per guest is quite a bit. Yeah, I say, but these are really
good. Really, really.
Dinner Menu with the Parsley Potatoes Recipe (Dressed Up Meat and Potatoes)