|Title:||Boiled Parsley Potatoes *****|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
2 lbs. red creamer potatoes - or fingerlings, Yukon Golds, yellow creamers or Yellow Finns
Handful or two of flat-leaf parsley sprigs
3 T butter or olive oil
3/4 t sea salt
|Directions:||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 or 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 c, 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 3/4 t salt as you go. Toss in the parsley, stir, transfer to a bowl, and serve right away.
|Makes:||4 to 5 servings|