New potatoes in parsley sauce

New potatoes in parsley sauce

By
From
The Potato Cookbook
Serves
4-6 as a side dish

With the freshness of parsley – lots of it – this delicious, old-fashioned dish is one you might have had with corned beef at Grandma’s house. You remember how good it was, so set the table with your best tablecloth and enjoy.

Ingredients

Quantity Ingredient
1kg new potatoes, scrubbed, the larger ones halved
1 teaspoon salt, for the cooking water
500ml full-cream milk
60 grams unsalted butter
50 grams plain flour
30 grams fresh flat-leaf parsley, finely chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Method

  1. Put the potatoes and the salt in a large saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 12 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.
  2. Meanwhile, heat the milk in a small saucepan over medium heat until almost boiling.
  3. In a medium saucepan over medium heat, melt the butter and add the flour, stirring until smooth. Keep stirring over the heat for 2 minutes to cook out the floury taste. Remove from the heat and whisk in the hot milk, a little at a time. Continue to whisk as you add more milk and the sauce thickens.
  4. When all the milk has been added, put the sauce back over medium heat until bubbling. Stir through the parsley, sea salt and pepper. Taste and add more sea salt and pepper if needed. Pour the sauce over the potatoes and stir gently until the potatoes are covered in the sauce.
  5. Transfer the potatoes to a serving dish and serve immediately.
Tags:
Potato
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