Parslied Potatoes

BrynTeg Farm Parslied Potatoes (pictured with fried zucchini)

Farmer Caryl’s fresh-potatoes recipe. Actually, it’s a recipe her mom regularly used when Farmer Caryl was growing up. Enjoy!

Ingredients:

  • 1 lb new potatoes, halved or quartered, depending on the size (approximately 8 potatoes)

  • Water, enough to cover potatoes

  • 1 T. butter, melted

  • 1-2 T. finely chopped parsley

  • Chopped onions or garlic chives for topping, if desired

  • Salt & Pepper, as desire

Directions:

BrynTeg Farm Parslied Potatoes

Place potatoes in pan and cover with water. Cook in boiling water until tender, about 15 minutes. Test potatoes for doneness using a skewer to avoid splitting them. Drain.

Toss potatoes with butter, parsley, and salt & pepper. Ready to serve.

Options: Instead of parsley, use other herbs: thyme, rosemary, etc. Add a dollop of sour cream or plain Greek yogurt.

Note: Purple potatoes take a little longer to cook compared to white or yellow potatoes.

Summer RecipesBT FarmPotatoes, Parsley, Onions, Green Onions, Garlic ChivesComment