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Parsleyed or Dilled Potatoes
from Pierre Franey's Low-Calorie Gourmet
, page 212
INGREDIENTS
12 small red new potatoes (about 2 pounds)½ teaspoon salt
2 tablespoons butter
Freshly ground black pepper (4 turns of the pepper mill)
¼ cup finely chopped parsley or fresh dill
PREPARATION
1. For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.2. Wash the potatoes and put them in a saucepan with water to cover. Add the salt. Bring to a boil and simmer for about 20 minutes. Test for doneness with a paring knife.
3. Drain the potatoes and add the butter, pepper, and parsley (or dill). Toss well and serve hot.