CookEat Recipe
Potatoes Bellinzonaise
Warm potato quarters glazed with butter, white pepper and parsley.
Method
Steps
Step 1
Boil four medium potatoes whole in about 950 mL water seasoned with one teaspoon salt for the printed 35-minute guide, until tender.
Step 2
Drain, peel while safe to handle, then cut each evenly into quarters.
Step 3
Melt about 14 g butter in a frying pan. Add quarters, half teaspoon salt, provisional white pepper and one teaspoon chopped parsley. Toss gently over heat for printed five minutes and serve hot.
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