Beurré pommes de terre rates (Buttered Fingerling Potatoes)
• 1 pound fingerling potatoes
• 1/2 stick butter
• Kosher salt and freshly ground black pepper
• Finely chopped fresh parsley leaves, for garnish
Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender usually about 10 minutes. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.
By now you can see why parsley is a staple in the house. Basil is the staple for italian. Parsley is the staple for french.