Parsley Potatoes Recipe
Yield: 6 servings. Active time 30 minutes, total time 50 minutes.
Kosher salt
2 pounds small red potatoes
4 Tbsp. butter cut into small cubes
2 Tbsp. finely chopped flat-leaf parsley
¼ tsp. ground black pepper
1. Bring a large pot of salted water to boil, add potatoes, and return water to boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
2. One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
3. In a large skillet, bring ½ cup water to a boil over medium-heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender about 2 minutes more.
4. Remove from heat and toss wiht parsely, pepper, and salt to taste. Serve immediately.
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink.