She Says: I like making these because the recipe is four-ingredient simple and non-fussy. Prep is easy because the potatoes don’t need to be peeled.
For best results, use fresh parsley; it makes a world of difference over the dried stuff. And do not use a non-stick skillet because you want the potatoes to get crispy and brown in spots. While the recipe calls for small, red potatoes, Yukon gold, fingerling, or petite potatoes would work equally well.
He Says: There have been many famous spuds throughout history: NBA point guard Anthony Jerome “Spud” Webb, Bud Lite mascot Spuds MacKenzie, and early Soviet satellite Spudnik (which was built entirely from potatoes, and which distilled itself into ultra-flammable vodka to reach escape velocity). And although Bleu Legume’s parsley spuds aren’t a household name yet, they’re rising stars. I’d suggest getting their rookie card — it’ll be worth something someday.
- 2 pounds small red-skinned potatoes
- 4 Tablespoons butter
- 3 Tablespoons fresh parsley, chopped
- Kosher salt, to taste
- Clean potatoes and boil until tender, about 20 minutes.
- Cut potatoes in half.
- Melt butter in 12-inch skillet over medium heat. Add potatoes, cut side down. Cook until brown, about 5 - 10 minutes. Stir, and brown for another 5 minutes.
- Remove from heat. Sprinkle salt and parsley over potatoes.