Buttered Parsley Potatoes

boeuf bourguignonThis recipe is about as old-school as it gets. Boiled potatoes tossed with butter and parsley. It’s perfect with Julia Child’s Boeuf Bourguignon recipe.

Serves 8

3 pounds new potatoes, cut into 2 inch chunks or left whole if small enough
4 Tablespoons butter
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Put potatoes in a large pan and add water to cover. Bring to a boil. Boil for 8-10 minutes, just until potatoes are tender. Drain and return to hot pot. Add butter, parsley, salt and pepper and toss gently, just until butter is melted. Serve.