Classic Buttered Potatoes with Parsley
PORTLAND / Buckman Public House | Jeff Emerson
Classic Buttered Potatoes. This simple, standard recipe can easily become the highlight of your dinner.
Rinse the potatoes to remove any excess dirt, then place in a 4-quart sauce pot so they cover the bottom evenly. Cover in water until they are full submerged.
Add 6 or 7 garlic cloves, a handful of peppercorns and a bunch of fresh thyme, as well as salt to taste. Like cooking pasta, don’t be afraid to season the water—for 3 quarts of water, 3 or 4 tablespoons of salt should work.
Over medium-high heat, slowly bring the pot to just below a boil, keeping the water temperature between 185 and 200 degrees to avoid overcooking. This will take longer than the rolling boil, but the results are far superior. Allow to simmer for approximately 30 minutes, when potatoes fall off a knife but remain completely intact. Cool potatoes on a sheet pan until they’re ready to use.
In a medium sauté pan or cast iron skillet, add potatoes and water over medium-low heat. Bring the water just up to a boil, occasionally stirring the potatoes and being careful to not break or smash the potatoes while stirring.
When the water has reduced by about two-thirds, stir in the butter. Reduce heat slightly. The idea is to slowly emulsify the butter into the starchy water and create a creamy sauce.
When the butter is fully incorporated, quickly stir in the parsley and lemon zest. Pour potatoes into serving dish and sprinkle with crunchy flake salt.
Ingredients
Directions
Rinse the potatoes to remove any excess dirt, then place in a 4-quart sauce pot so they cover the bottom evenly. Cover in water until they are full submerged.
Add 6 or 7 garlic cloves, a handful of peppercorns and a bunch of fresh thyme, as well as salt to taste. Like cooking pasta, don’t be afraid to season the water—for 3 quarts of water, 3 or 4 tablespoons of salt should work.
Over medium-high heat, slowly bring the pot to just below a boil, keeping the water temperature between 185 and 200 degrees to avoid overcooking. This will take longer than the rolling boil, but the results are far superior. Allow to simmer for approximately 30 minutes, when potatoes fall off a knife but remain completely intact. Cool potatoes on a sheet pan until they’re ready to use.
In a medium sauté pan or cast iron skillet, add potatoes and water over medium-low heat. Bring the water just up to a boil, occasionally stirring the potatoes and being careful to not break or smash the potatoes while stirring.
When the water has reduced by about two-thirds, stir in the butter. Reduce heat slightly. The idea is to slowly emulsify the butter into the starchy water and create a creamy sauce.
When the butter is fully incorporated, quickly stir in the parsley and lemon zest. Pour potatoes into serving dish and sprinkle with crunchy flake salt.
