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Parsley Fingerling Potatoes

Ingredients

  • 2 # fingerling potatoes washed (or whatever amount you need)
  • 1/2 stick butter
  • 1/2 c. parsley chopped
  • salt and pepper to taste
  • cornbread batter what is left in the bowl after making cornbread

Instructions

  1. Scrub and wash the fingerling potatoes and put in pot and barely cover with water. Bring to a boil and cook until fork tender. Remove potatoes from water but do not throw away the water. When the potatoes have cooled enough to handle, use a small paring knife and carefully remove peeling trying not to break up the potatoes.
  2. Pour off the potato water and reserve. Add the peeled potatoes to the pan and add back one cup of the potato cooking liquid. Add the butter and salt and pepper to taste.
  3. After you have made your cornbread do not rinse out the bowl. Instead, add about 1/3 cup of the potato liquid to the bowl and mix with any cornbread batter that is sticking to the sides of the bowl. Turn the heat back on under the potatoes/water and slowly stir in the cornbread/water mixture. Add the parsley and stir just until thickened.
  4. *Note: If this thickens too much, add in a little more potato water to get the consistency you want. You can also add more butter.