When were got married 49 years ago, this August, this was my easy "go to" recipe for a potato side dish. My mom, Izetta Middleton Markham, made these often. So simple. . .so easy . . . so delicious!
2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 cloves garlic, left whole
4 T unsalted butter, melted
¼ cup chopped fresh Italian parsley
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
Place the potatoes and garlic cloves in a large pot and add water to cover.
Season the water with about 1 t sea salt and bring to a boil.
Reduce temperature to medium, and simmer until potatoes are
tender when pierced with a fork, about 10 to 12 minutes.
Drain the potatoes and discard the garlic cloves.
Pour drained potatoes back into the empty pot.
Add the butter, parsley, and season to taste with salt and
pepper.
Gently toss to coat.
Transfer potatoes to a serving bowl.
Transfer potatoes to a serving bowl.
Serve immediately.
Serves 4 to 6
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