of baby red potatoes or cut bigger ones into wedges.
of real butter (don't use margarine)
salt & pepper
sour cream for garnish ; optional
How To Make steamed parsley red potatoes
Cut potatoes into wedges and put into a large pot with a steamer rack , add just enough water to come to the bottom of the rack.
Cover and cook on high heat and allow to stem for 20 minutes or until the potatoes are fork tender. ( where you can poke the potato and it goes in really easy)
Transfer the cooked potatoes to a Pyrex dish and top with tabs of the butter , sprinkle with the parsley and the salt & pepper.
Cover and let hot potatoes melt the tabs of butter.
Stir up before serving.
I like to serve mine with a dollop of sour cream on top.
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