Cooking with Parsley: Purple Potatoes with Parsley
This herb is more than just a frill.
By Cornelia Carlson
June/July 1996
Serves 3 to 4
Garlic, parsley, olive oil and potatoes—what could be healthier or more delicious?
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• 2 pounds tiny potatoes, preferably purple
• ½ to ¾cup water
• 1 to 2 tablespoons extra-virgin olive oil
• 1 cup minced parsley
• 4 to 6 large cloves of garlic, peeled and minced
1. Scrub the potatoes well and trim away any soft spots. Place them in a heavy skillet fitted with a lid. Add the smaller amount of water. Bring to a boil over high heat, then reduce the heat, cover and simmer, adding more water if the potatoes begin sticking to the pan. When they are barely tender when pierced with a fork, lift the lid and evaporate any remaining water.
2. Add the olive oil, cover the pan and continue cooking over moderate heat, shaking frequently to coat all sides of the potatoes.
3. Mix the parsley and garlic, toss them with the potatoes and serve immediately.
Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of The Practically Meatless Gourmet (Berkley, 1996) and a contributor to Nutrition Secrets of the Ancients (Prima, 1996).
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