Parsley potatoes from River Cottage Every Day (page 298) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 14, 2018

    These were delicious - no doubt all the butter contributed to that. I didn't have new potatoes, but cut Yukon Golds into roughly two-inch pieces and boiled them until tender. While the interior was only just cooked through, the exterior of the potatoes became very mushy when mixed with the butter. But as Hugh himself notes, they actually taste pretty good when they get a little fuzzy.

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