Potatoes Epicure
- 5 small potatoes, cut in 1/2 inch cubes
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons parsley
- Salt
- White pepper
Cook potatoes in boiling water until tender, but not mushy. While these are boiling cook onion and butter slowly together, browning slightly; add parsleychopped to fine pieces. Drain potatoes, delicately sprinkle with salt, a little pepper, and pour atop the butter; toss lightly, heap in a shallow dish, and serve very hot.
Submitted by Jul 29, 2009
15 min 30 min 45 min
15 min 30 min 45 min