Boiled Potatoes with Parsley
Pommes vapeur au persil: tender steamed Belgian potatoes rolled in melting salted farm butter and tossed with fresh garden parsley and sea salt flakes.
Ingredients
- • 800g firm waxy Belgian potatoes (Charlotte or Nicola), peeled and halved
- • 1 tbsp coarse sea salt
- • 40g salted Belgian butter (beurre de ferme)
- • 3 tbsp fresh flat-leaf parsley, finely chopped
- • Freshly cracked white pepper
Preparation Steps
Peel the potatoes and cut into uniform halves or quarters so they steam evenly. Rinse in cold water.
Place the potatoes in a steamer basket over boiling water (or in salted water), cover tightly, and steam for 18 to 20 minutes until tender when pierced with a paring knife.
Drain thoroughly, return the potatoes to the dry warm pot for 30 seconds, and gently shake the pan so the escaping steam leaves the surfaces dry and ready to drink in the melted butter.
Add the farmhouse butter and chopped parsley. Swirl the pot with the lid on until every potato is coated in a glossy butter and herb glaze. Season with white pepper and serve.