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 ½ pounds small Yukon Gold or Red Bliss potatoes, cooked (boiled) and peeled.
- 2 tablespoons butter
- 1/8 teaspoon salt
- 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.