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“In 'Pastry Queen Parties' by Rebecca Rather”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 25 red potatoes, halved (about the size of golf balls, 2 1/2 lb)
  • 34 cup unsalted butter, at room temperature
  • 1 tablespoon cajun seasoning
  • 14 teaspoon kosher salt
  • 14 cup Italian parsley, for garnish

Directions

  1. Put the potatoes in a large pot and cover them with water.
  2. Bring the water to a simmer over high heat and decrease heat to medium so the water doesn't boil over.
  3. Cook until the potatoes are fork-tender, about 20 minutes, and drain.
  4. Return the potatoes to the pot and add the butter, Cajun seasoning, and salt.
  5. Using a metal spatula, stir in the butter and seasonings, and coarsely chop the potatoes until they are somewhat smashed, but not mashed.
  6. Serve immediately from the pot, or pile them into a warm serving bowl and let guests serve themselves.
  7. Garnish with the parsley.

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