We have had company for the last several days, so I wanted a Sunday dinner that was not hours of preparation. An American standard meal of meatloaf, potatoes, and green beans seemed like a good idea. Of course, I could not make it that simple I had to get spontaneously creative.
Parsley potatoes is a recipe I got from my mother. Normally, I would have added onions and garlic, but daughter Miriam is “off” the savory ingredients at the moment. Looking for a flavor to substitute for them I chose the herb marjoram.
Karl’s Marjoram and Parsley Potatoes
1 lb. small Dutch potatoes
3 Tbs. butter (olive oil for Vegan)
1 tsp. marjoram
½ tsp. black pepper, cracked
½ tsp. Kosher salt
¼ cup flat leafed parsley, coarsely chopped
1. Cut the potatoes into about 1 inch chunks.
2. Put the potatoes in a pot and cover with water by one inch.
3. Bring the pot to a boil, uncovered, and simmer for 10 minutes.
Note: There should be enough water in the pot to cover the potatoes by one inch.
4. Add the potatoes and return the pot to a boil.
Tip: If necessary add more water.
5. Simmer the potatoes for 10 minutes and then remove the pot from the heat.
6. Cover the pot and set it aside for 20-30 minutes, undisturbed.
Tip: This is an energy saving tip. The residual heat of the water will finish cooking the potatoes.
Note: The potatoes are done when you can slide a knife easily into the thickest piece of potato.
7. Drain the potatoes and set them aside.
8. Melt the butter in the boiling pot and add the marjoram.
9. Return the potatoes to the pot and toss to coat them with the herb butter.
10. Sprinkle the salt and pepper over the potatoes and add the parsley.
11. Toss the potatoes with the parsley and transfer the potatoes to a serving bowl.
12. Serve warm.