Sunday, June 22, 2014

Parsley New Potatoes

5 Potatoes on Plate Topped with Parsley
Just Like Mom Used to Make

Recipe Inspired by Mom

My mom had a thing for parsley potatoes, especially parsley new potatoes. Back when I was growing up, most New Englanders simply boiled their potatoes, but Mom insisted that parsley improved both flavor and eye-appeal. At the time I didn’t appreciate her obsession, but now have grown nostalgic for those days and for my long-departed Mom. And she was right, parsley is the perfect enhancement for young potatoes. The flavor and aroma of this dish take me back in time. Or perhaps it brings Mom forward, since I can feel her looking over my shoulder as I work, and imagine her eyes widen with delight when the dish is completed.

Parsley Potato Closeup
Simple and Delectable
The first key to this classic dish is not to overcook the potatoes. New potatoes can be done in as few as 10 minutes, so watch them carefully. Stop when they’re fork-tender but not squishy. If the skins start to buckle, they’re verging on overdone, so stop cooking and serve them immediately.

The second key to parsley potatoes is to chop the parsley very finely so it coats the surface with flavor without the rough texture that larger parsley leaves impart. Enjoy this old school recipe!

Parially Peeled Potatoes in Pot
Start with the Spuds
Parsley Potatoes
serves ~4

1½ lbs. red new potatoes
~3 cups chicken stock
2 tbsp. minced parsley
2 tbsp. butter, melted
1/8 tsp. salt
1/8 tsp. pepper

Choose potatoes that are fairly equal in size. Scrub and peel a strip from the middle of each potato. Soak in cold water for 10 minutes.

Transfer potatoes to chicken stock (or salted water) in saucepan. Bring to boil. Cover and simmer over medium heat until just fork-tender, about 10 – 15 minutes for small potatoes.

Drain potatoes (you can save and reuse the stock). Transfer to serving bowl. Toss gently with melted butter, parsley, salt, and pepper. Serve immediately.

Toss Gently with Large Spoon or Spoonula

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