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Ingredients
- 2 1/2 pounds small potatoes, peeled and cut, if necessary, into equal-size pieces (about 3 to 4 potatoes per person)
- 1/2 teaspoon salt
- 2 tablespoons fresh chopped parsley or other fresh herbs like basil or tarragon
- 2 tablespoons butter
Method
- Place the potatoes in a saucepan with cold water to cover and add the salt.
- Bring to a boil, lower the heat and cook, covered, until tender about 20 minutes.
- Drain and place back on the stove for 1 minutes to dry.
- Toss briefly with the parsley and butter.
- To serve, arrange 2 salmon patties on each serving plate and spoon the potatoes around them.
- Serve with the sauce on the side.
