I know I promised this recipe some time ago, and I am finally getting around to posting it. It goes great with my Panko Crusted Deviled Turkey, or the Butterflied Chicken, or even just a simple slice of ham. Actually, they are great with just about any entree.
Best of all, they are easy, and preparation only takes about 20 minutes total.
Start with some new potatoes, I use two per person if they are average size. I’ll eat one and DH will have three. There are rarely any leftovers when these are on the table, no matter how many I cook.
Cut them into quarters. I cut once horizontally and once vertically for a fat quarter (but not the fabric kind, LOL!!)
Place in a deep pot, and cover with water. Add about 1/2 teaspoon of salt.
Bring to a boil, and boil for 5-7 minutes, or until a fork easily goes through the potato. Drain in a colander.
Now, here is all you need for the delicious sauce.
Return the potatoes to the warm pan, and add the butter.
Then add the sour cream and parsley.
Stir together in the warm pot. The potatoes will let go of some of their starch, thickening the sauce and coating the potatoes. Add salt and pepper to taste. I like sea salt and cracked black pepper. It is great with smoked salt too.
If you have fresh parsley in your garden, it is wonderful on these potatoes.
Just scrape the leaves off the stems and chop.
Parsley New Potatoes with Sour Cream Sauce
4-5 New Potatoes cut into quarters
1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons sour cream (I use light sour cream)
2 tablespoons fresh chopped parsley or 1 tablespoon dried parsley
Salt and pepper to taste (try a smoked salt on this, yum!)
Quarter the potatoes, place in a pot and cover with water. Bring to a boil, and boil for 5-7 minutes, or until potatoes pierce easily with a fork. Drain in a colander. Return potatoes to the pot. While pot is still warm, add butter, sour cream and parsley. Gently stir until blended and thickened. Add salt and pepper to taste.
Serve and enjoy!