I make my parsley potatoes almost exactly like my mother—with the exception of almost everything. My mother would use White Rose potatoes that she would cut into small pieces. I use small Dutch yellow potatoes cut into larger chunks. My mother would use one clove of garlic, one green onion and one tablespoon of parsley. I triple all of these ingredients. Today, I had some leek left over from making my meatloaf and I decided to add that as well.
Karl’s Improved Parsley Potatoes
1 lb. small Dutch yellow potatoes
1 tsp. Kosher salt (Optional)
3+ Tbs. butter (olive oil for Vegan)
3 green onions, sliced finely (about ½ cup)
½ cup leak, white part only, halved lengthwise and sliced finely
2-3 cloves garlic, minced
1 tsp. thyme (see note below)
½ tsp. black pepper, cracked
½ tsp. Kosher salt
¼ cup curly leaf parsley, coarsely chopped
1. Cut the potatoes into about 1 inch chunks.
2. Bring a pot to a boil, add the potatoes and return the pot to a boil.
Tip: There should be enough water in the pot to cover the potatoes by one inch—if necessary add more water.
Note: If you wish you may salt the water to partially season the potatoes, but most of this salt will be poured off with the water.
3. Reduce the heat and simmer, uncovered, for 10 minutes.
4. Remove the pot from the heat and cover.
5. Set the pot 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.
6. Drain the potatoes and set them aside.
7. Melt the butter in the boiling pot and add the onions, leeks, and herb(s).
Tip: Today, I am just using thyme, but you may use marjoram, rosemary, savory, or any herb or combination that you like.
8. Cook the vegetables for 3-4 minutes, until translucent.
Tip: Stir frequently.
9. Pull the vegetables to the sides of the pot and sauté the garlic in the hole in the center of the pot.
10. Return the potatoes to the pot and toss to coat them with the herb butter.
11. Sprinkle the salt and pepper over the potatoes and add the parsley.
12. Toss the potatoes with the parsley and transfer the potatoes to a serving bowl.
13. Cover the pot and leave it off the heat for three to five minutes.
14. Toss once more before transferring to a serving bowl.
15. Serve warm.