Parsley Potatoes

Parsley Potatoes

Parsley

Parsley and New Potatoes

In early spring, you first get fresh parsley growing in your garden; a little later, you can get the first new potatoes at the farmer's market. This recipe uses both.

How to make new potatoes with parsley:

Put a large pot of cold water with about a pound of new potatoes in it on to boil over high heat. If the potatoes are small, there's no need to peel or cut them, but you should wash them. If they're bigger than a big mouthful, cut them in half.

When the water is boiling, reduce the heat to a simmer, but leave the potatoes alone until they are soft (about 20 minutes start to finish). Meanwhile, chop about two bunches of parsley (several handfuls). Try not to think of the parsley as just a little bit on the potatoes, but as almost an equal partner with the potatoes. Parsley's healthy and tastes good, and practically grows wild for nothing. You won't taste it on the potatoes unless you use a lot.

When the potatoes are done, pour them into a colander to drain the water off. Run cold water over them to wash off the starch, and return them to the hot saucepan. Toss the potatoes with 1/4 cup of olive oil, the juice of half a lemon, and the parsley, and a large pinch of salt. Serve hot, maybe with roast chicken or with broiled salmon.

Vegetarian or Vegan?

The potatoes themselves are vegan, but they make a good side with fish or chicken.

Will parsley potatoes keep?

They'll be fine cold the next day for lunch, or even for several days.