Parsley Potatoes with Butter

These go well with poached, steamed or grilled fish. Basic boiled potatoes will keep, refrigerated, for a few days and are so handy to have on hand for recipes such as this one.


  1. 1 ½ pounds small Yukon Gold or Red Bliss potatoes, cooked (boiled) and peeled. 
  2. 2 tablespoons butter
  3. 1/8 teaspoon salt
  4. 2 tablespoons chopped flat leafed parsley

Place the potatoes in a skillet with the butter and salt, cover, and heat over high heat for 3 to 4 minutes, until the potatoes are hot. Sprinkle with the parsley and serve.