low-sodium chicken brothenough to cover the potatoes
½teaspoonKosher saltor to taste
Gather all equipment and ingredients needed. Prepare the ingredients for the recipe. Measure all ingredients as directed. Remove the potatoes from the sack and rinse and or soak to clean the debris from them.
Rinse the parsley. Place fresh, clean parsley in the food processor or food chopper to finely chop the parsley. Measure out four tablespoons unsalted butter, 1/2 teaspoon salt, and 1/4 teaspoon of white pepper.
Add the new potatoes to a medium pot or pan and then cover with the low-sodium chicken broth by at least two inches. Bring the new potatoes to a full boil and add 1/2 of a teaspoon of salt or to taste. Reduce to a rolling simmer and cook until the vegetables are fork-tender, about 12-15 minutes. Drain the low-sodium chicken broth from the pan in a colander.
Immediately add the new potatoes back to the pan with the unsalted butter and finely chopped parsley, and season with salt and white pepper. Stir the potatoes gently until the butter has melted, and seasoning is combined.
Let the new potatoes sit for about five minutes off the heat source and then gently stir the new potatoes again. Serve while still warm with protein and vegetable of choice.
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