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1 1/2 pounds new potatoes (about 10 to 12 whole)
2 tablespoons margarine or butter
1/4 teaspoon salt -- if desired
1/8 teaspoon pepper -- if desired
Scrub the potatoes thoroughly with a vegetable brush to remove all the dirt.
Peel a narrow strip around the center of each potato with a vegetable peeler. This will make the potatoes look prettier when they are served. If you're in a hurry, you don't need to peel this strip.
Add 1 inch of water to the Dutch oven. Cover and heat the water to boiling over high heat. Add potatoes. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20 to 25 minutes or until tender when pierced with a fork; drain in a strainer.
While the potatoes are cooking, place the margarine in a small microwavable bowl or measuring cup. Microwave uncovered on High 15 to 30 seconds or until melted.
Rinse a few sprigs of the parsley with cool water, and pat dry with a paper towel. Chop enough parsley leaves into small pieces on a cutting board using a chef's knife to measure 1 tablespoon, or place the leafy portion of the parsley in a small bowl or cup and snip into very small pieces with kitchen scissors. Discard the stems.
After draining the potatoes, return them to the Dutch oven. Drizzle the melted margarine over the potatoes, and sprinkle with the chopped parsley, salt and pepper. Stir gently to coat the potatoes.