PARSLEY POTATOES

Parsley Potatoes image

Provided by Jacques Pepin

Time 32m

Yield 6 servings

Number Of Ingredients 4

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Ingredients

2 1/2 pounds small potatoes, peeled and cut, if necessary, into equal-size pieces (about 3 to 4 potatoes per person)
1/2 teaspoon salt
2 tablespoons fresh chopped parsley or other fresh herbs like basil or tarragon
2 tablespoons butter

Steps:

Place the potatoes in a saucepan with cold water to cover and add the salt. Bring to a boil, lower the heat and cook, covered, until tender about 20 minutes. Drain and place back on the stove for 1 minutes to dry. Toss briefly with the parsley and butter.
To serve, arrange 2 salmon patties on each serving plate and spoon the potatoes around them. Serve with the sauce on the side.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 206 milligrams, Sugar 1 gram, TransFat 0 grams

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