Provençal New Potatoes

Nicolette van Niekerk
This dish was made to accompany the Rack of Lamb in a Herb Crust recipe also on this blog. All the dishes was prepared as part of the French Summer Wedding Menu shoot we have done earlier in September. See the full post and article here.
Provençal New Potatoes. Photo by Yolande Marx.

Provençal New Potatoes. Photo by Yolande Marx.

Provençal New Potatoes Serves: 6   Ingredients 750g New (Baby) Potatoes 1L Veal Stock 125g Butter 1 Cup Chopped Parsley   Instructions 1. Clean the potatoes but keep the skin on.Boil them in the veal stock until Al Dente. 2. Remove from the stock and strain. 3. In a bowl, add the butter and let butter melt over the potatoes. 4. Add the chopped parsley and mix well until covered.