Note: I think these would be a great appetizer with a little dollop of....use your imagination. I would love a bit of salty caviar and creme fraiche (humble and haute?) but I probably wouldn't get it. Santa, if you're reading this...lots of room in my stocking...
Parsley Potatoesserves 4 as a side dish
adapted from Epicuirous via Smitten Kitchen
1 lb. yukon gold potatoes (8-9 small)
3 tablespoons unsalted butter
Flat leaf parsley (16-18 leaves)
1. Preheat oven to 450º
2. Cut potatoes in half. You can also trim a tiny bit off the ends if you want them to sit level when they're flipped over but this is optional. Salt the cut side and place one parsley leaf in the center.
3. Put butter in a heavy skillet or sheet pan large enough to hold halved potatoes (but not so large that the butter gets away from the potatoes, you want a nice fit with not too much room to spare). When butter is melted (a few minutes) remove from oven and place cut potatoes with parsley side down into butter. You want to do this in a smooth motion so the parsley stays in place. I flipped it over quickly and made the butter splash a little - I'm kind of an oaf.
4. Bake for 30 minutes until potatoes are tender