Monday, October 11, 2010

Butter Crunch Parsley Potatoes

As the French would say....crunchy bonté beurre...oui!

All in a hard days work....not! In liu of office speak, a client had hinted to a potato she serves up every Thanksgiving that is not only a family treasure, but it's crunchy! I just had to try for myself even though this would totally defeat the purpose of my low carb whatever. I just happened to have some baby golden yukons, fresh parsley and chilled Pinot lying around. With an important paper due for school, pending work tasks that I could have gotten a head start on over the weekend and a multitude of household tasks....I got straight to cookin' It was great....the food too. :)

1 lb of baby Yukon Gold potatoes
4 tblsp salted melted butter
Handful of fresh parsley leaves chopped
Salt and Pepper

Preheat oven to 350F

Pour about 3 tablespoons of the melted butter in the bottom of a shallow baking dish that is large enough for all of the potatoes. Sprinkle in the chopped parsley. Cut the potatoes in half and place cut-side down into the dish. Pour the remaining butter over the top of potatoes and sprinkle with a pinch of salt and pepper. Place in the over and roast for 25-35 minutes until fork tender and the bottoms are golden brown and crunchy.

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