You are here: Home » Recipes » Parsley and Peppercorn Potatoes Parsley and Peppercorn Potatoes Recipe by Favorite Recipes Press Yield 4 to 6 servings This easy and flavorful side dish will become a family favorite. PrintEmail Ingredients 6 large red potatoes1 1/2 teaspoons salt1 stick unsalted butter1/2 teaspoon cracked black peppercorn pepper1/2 cup fresh parsley, finely chopped1 teaspoon minced garlic Instructions Scrub potatoes and poke holes in various places on each potato with a fork. Put potatoes in a medium pot, cover with water, add one teaspoon salt and boil gently until tender, about 30 minutes after coming to a boil. While potatoes are boiling; melt butter with pepper, parsley, garlic and 1/2 teaspoon salt in a small saucepan and simmer on lowest heat for 2 minutes. Turn heat off. When potatoes are tender, remove from heat and drain. Transfer potatoes to a serving bowl, and using a fork, break each potato into several peices. Drizzle seasoned butter over potatoes and toss. Add more salt and pepper to your taste. Serve warm. Recipe reprinted with permission from the Just for Mom’s Foundations’ Down Home Delicious (Peggy Touchtone Sholly, 2007).