Recipe and Photo by Megan Winfrey

It's all in the title, all 3 ingredients of this wonderfully bright and comforting side dish, and 2 of them come in our spring CSA shares. #WINNING.

I served them alongside flank steak with poblano ranch and sauteed kale for a lovely supper. A few days later, I mashed up the leftovers and stuffed portobello mushrooms to the brim, topped with parmesan, and baked in the oven. (eaten too fast to take a photo)



Instructions:

As you can imagine, this dish is super easy to put together.

Add small red potatoes to a large pot and cover with cold water by 2 inches.

Bring to a boil over high heat, then lower to a steady boil. Boil about 20 minutes, until the skins start to crack and peel just slightly. You should be able to easily pierce the potatoes with a fork.

Drain the water, leaving the potatoes in the pot.

Using the whole bundle of parsley, separate the leaves from the stems. Finely chop the leaves and sprinkle over the potatoes.

Add 3 tbs. full fat, salted butter. (I'm obsessed with Kerrygold.)

Take the back of a wooden spoon and bonk each potato just once, so it cracks open a bit.

Pretend you're back in the good ole days playing whack-a-mole!

Add a generous amount of salt and pepper to your liking, put the lid on the pot, and shake vigorously. This will break up the potatoes a little more and incorporate the butter, parsley, and seasoning.