southern supper

Cook in The Kitchen: Baby Reds


  • 1lb baby red potatoes
  • 1 stick butter
  • 3 tablespoons sea salt
  • ¼ cup parsley


  1. Place baby reds into pot and cover with 2 inches to spare of cold water
  2. Bring to rolling boil
  3. Add 2 tablespoons salt, knock down to simmer boil for 20-25 minutes until potatoes are fork tender (~20 minutes)
  4. Drain, cut each potato in half and immediately pour into skillet pan with lid
  5. Cut butter into 1 tablespoon pads
  6. Add butter, parsley and remaining salt. Stir gently to coat
  7. Put on medium low for 15 minutes, stirring every 5 minutes to re-coat
  8. Potatoes will fall apart a bit - thats good!

Image is mine

These baby reds are one of my most favorite side dishes on the planet. Buttery and naturally creamy, these are terrible for your waistline and awesome for your tastebuds. I make them all the time, but have found that I like them best paired with a batter fried chicken breast or center cut pork chop.

I always end up adding extra butter to it while it is melding the flavors at the end, and you can tell I love my parsley! This takes a chunk of time to prep with boiling them and then the rest periods, so I would start this well before the entree and let them simmer while you make the other side dishes.