New Potato Recipe: Fresh Parsley Potatoes

August 9, 2008 · Print This Article

This parsley potato recipe, using new potatoes, is easy and delicious. Using fresh parsley from your garden is so much better than the dried parsley we’re forced to use in the winter time.

The ingredients are simple: new potatoes, seasoning salt, butter, and parsley. Easy does it!

Harvest your parsley. Wash.. and place the parsley in a narrow bottom cup and snip away with your scissors. I like regular scissors over kitchen shears because the narrow blades fit nicely into the cup. Yes… I washed my scissors. Now snip, snip, snip until the parsley is cut fine. You’ll need a good 1/8 cup.

Wash and slice from 12 to 15 new potatoes…. (potatoes are about 2 1/2 inches in diameter)

Slip the sliced potatoes in a plastic bag… add about 1/8 Cup of water… and tie up the bag. Cook in the microwave for about 6 minutes. Don’t over cook… the potatoes need to be a little firm.

Melt about 1/2 cube of butter (or more…I love butter) in a large pan. You can use a large fry pan… but I use a flat bottom wok that fits nicely on my stove.

Add the potatoes in the pan with the butter. (not for calorie counters for sure) Toss the potatoes… coating them with the butter. Sprinkle on the season salt to your taste. I like lots of it…. don’t be afraid to over do. Toss them again.

Now if your potatoes are a little too firm for you… place a lid on the pan. Check frequently, toss until they’re cooked to your liking.

Near the end of the cooking cycle… add your chopped parsley. Now I have to tell you a secret here. I added a few cut chives. I just couldn’t help it. I looked at my container herb garden and the garlic chives were just begging to be cut… so I obeyed. I used about 1 Tablespoon.

Cook for a bit longer, tossing the potatoes so they’re cooked evenly.

Then serve… Great with BQ chicken. A nice alternative to summer potato salad.

Fill in the little box below and get your printed recipe for Fresh Parsley Potatoes. The recipe fits into a 5X7 Photo Album. Pioneer Mini Ledger Le’ Memo Bound Photo Album, Random Solid Color Covers with Gold Accents, Holds 50 5″ x 7″ Photos, 1 Per Page.Start your Insightful Nana recipe book now… Once your on the list… I’ll send you all future recipes automatically.

Enjoy!

Till later

Kathy Griffiths

Insightful Nana

P.S. New potatoes are nice because they hold their firm texture when cooked. Russet potatoes have a soft texture which is best for mashed potatoes.

P.SS. Want to know more about growing and cooking with parsley? Check out my post on the matter.

Comments

4 Responses to “New Potato Recipe: Fresh Parsley Potatoes”

  1. Growing And Cooking With The Herb: Parsley : Insightful Nana on August 9th, 2008 12:05 pm

    […] P.S. If you want to add some fresh herb spark to your cooking… check out my Parsley Potatoes. […]

  2. c gaspariNo Gravatar on October 10th, 2009 11:58 am

    love the simple potato recipe… I’m DESPERATE for recipes such as this one
    I have HUNGRY TEEN BOYS ! I feel like my life is spent in the kitchen every moment I’m not at work… no sooner I clean up its time for another meal…. HELP I can’t get a break , they are growing athletes and I’m out of ideas
    They love big meals , we eat all healthy foods but again… I’m out of ideas I feel as though I make the same 10-12 meals over and over again. HELPPPPP !!!

  3. Joe CarpenterNo Gravatar on November 24th, 2009 7:34 am

    In the recipe New Potato Recipe: Fresh Parsley Potatoes, instead of using seasoned salt why not use Morton Bassett Italian Seasoning? Any suggestions of why not?

  4. Different Ways To Cook Potatoes: In Salads, With Shallots on July 5th, 2010 9:47 pm

    […] I have a clear memory of going out into the garden last year and digging my hands down into the soil to rescue some home grown potatoes. Until we actually tried them for ourselves we couldn’t believe the difference in flavor when compared to store bought ones. Delicious Image from Insightful Nana […]

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