Mom's Parsley Potatoes Recipe

Aurora Catering's

Mom's Parsley Potatoes
Yield - 12 Dinner Servings

Ingredients
4 LBS CREAMER RED POTATOES
1/2 LB BUTTER
1 TSP SALT
1 BUNCH CILANTRO (Chopped)

Method
Wash in potatoes in cold water remove all dirt but do not damage the skin. Use a large stock pot and over high heat, boil the potatoes in 2 gallons of water. Test the potatoes for doneness after 10 minutes, by cutting one in half with a knife. The potatoes should be watched carefully and removed the minute that they are cooked though. Be careful not over cook the potatoes. Allow the potatoes to cool to the touch and peel the potatoes with a paring knife. The potatoes can be refrigerated at this time or held covered in a double boiler.

Use a sauce pan to melt the butter, then add the salt and cilantro to the sauce.

Alternate Method #1
1 TSP SPANISH PAPRIKA
1/2 TSP GROUND CAYENNE PEPPER
Add the above ingredients to the butter sauce, the deep red color and taste will greatly enhance this dish.

Alternate Method #2
Use potatoes that have been boiled in crab boil. Peel the potatoes then reheat covered in an oven at 200F.

Plate Presentation
Use a clear glass Pyrex bowl to display these beautiful potatoes. Add the potatoes to the bowl then add the butter sauce, turn the potatoes to insure that all surfaces are coated with the butter. Serve immediately

Chef's Notes:
Only creamer potatoes should be used for this recipe. I have found that these potatoes are best when they are bite size and offer the most surface area to hold the seasonings.
Many back yard crawfish boils end up with a stack of the potatoes boiled with the seafood, try this recipe.

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