Is there anything better than baby red potatoes alongside your main course? My absolute favorite way to make potatoes is on the grill, but since it’s still in the single digits around here, I’m not planning to stand out on the deck in my flip flops waiting for my dinner any time soon. There’s absolutely nothing wrong with a little bit of comfort food in the spring (if you want to call it that).
These baby reds are savory and super easy to throw together. I let my steamer do most of the work. Do you have a steamer? They are the most wonderful things ever. I got my steamer as a Christmas gift from my in-laws and I have to say it has become a staple appliance in my house. It actually sits out on the kitchen countertop, and you know what prime real estate that is. Seriously, the best.
When you toss the seasoned potatoes into the pan with the pats of butter, they start to melt and the goodness just mixes all together. I bet some of you are wondering why I don’t use more fresh herbs. Because I live in Wisconsin, and while the calendar says it’s spring, it truly still feels like winter.
That’s not the only reason, though. I tend to not have fresh herbs available in the fridge during the colder months because they’re expensive, and if I don’t use them in time, they go bad. And that makes me sad.
In the summer, I usually keep fresh herbs outside on the deck and have easier access to them. I know, I know. My photos would look so much better with fresh herbs. I promise, they’re coming. Just wait a couple more months.
Buttered Parsley Potatoes
- Baby red potatoes
- 1/2 cup butter, divided
- Small red onion, sliced
- 2 tablespoons minced garlic
- Salt to taste
- Pepper to taste
- 1 tablespoon dried or fresh parsley
- Steam or boil the red potatoes until they are tender.
- Put 1/4 cup butter into a baking pan and add the tender potatoes.
- Season the potatoes with salt, pepper and parsley. Toss to coat.
- In a saucepan, sauté the onions until tender with the other 1/4 cup butter and minced garlic.
- Add the onions to the potatoes and broil on high for 8-10 minutes or until the potatoes start to brown.
- Sprinkle a little more parsley on top of the potatoes for garnish and serve immediately.