Parsley: Purple Potatoes with Parsley
This herb is more than just a frill.
June/July 1996
By Cornelia Carlson
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
- 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.
- Add the olive oil, cover the pan and continue cooking over moderate heat, shaking frequently to coat all sides of the potatoes.
- 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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