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Recipe Category: Vegan
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Boiled Parsley Potatoes Recipe
Ingredients
Makes 4 To 5 Servings
This Is Vegan When Made With Olive Oil.
- 2 pounds (about 30) red creamer potatoes
- salt for the cooking water
- a handful or 2 of flat-leaf parsley sprigs
- 3 tablespoons butter or olive oil (or a combination)
- ¾ teaspoon salt
Method
- Rinse the potatoes in a strainer or colander under running water, then shake off the excess water
- Pat the potatoes dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife
- Place them in a large saucepan, add cold water to cover by about an inch, add about a teaspoon of salt, and bring to a boil
- Turn the heat down to medium-low, and simmer for 10 to 12 minutes, or until just tender enough for a fork or a sharp knife to pierce them easily
- They should not be falling apart
- During the last few minutes of simmering, rinse a big handful of parsley under running water
- Squeeze it tightly over the sink to press out most of the water, then roll it in paper towels to dry it further
- Transfer the parsley to a cutting board and mince with a sharp knife
- Measure out 1/3 cup, and set this aside
- Place the colander back in the sink, and drain the potatoes well
- Carefully (so as not to burn yourself) pat the cooking pot dry with paper towels and immediately return the potatoes to the pot
- Throw in the butter or drizzle in the olive oil (or use some of both) and toss, sprinkling in the ¾ teaspoon salt as you go
- Toss in the parsley, stir, transfer to a bowl, and serve right away
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