Ingredients:
- 1- 1½ pounds baby potatoes, left whole
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup finely chopped Italian parsley
Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes just until fork tender. Drain off the water; add the olive oil, salt, pepper and parsley. Toss. Serve alongside the chicken piccata. Serves 4.
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