Sep 22, 2010

Easy Parsley Potatoes

Easy Parsley Potatoes

Slightly odd recipe. Well, maybe not ‘odd’, but the technique I’ve used differs from my other recipes. Yes, that’s the word; different.

I had a bunch of flat-leaf parsley that still needed to be used up. I don’t like to throw away food so I figured I’d make something like parsley potatoes with it. Either that or add it to a soup/stew/chicken potpie. The first one usually means skillet-baked potatoes, seasoned and generously sprinkled with chopped parsley right before serving. Nice but not too daring.

I wanted to try something different this time. So I turned the flat-leaf parsley into a sort of pesto and then boil-baked the potatoes in it. Boil-baked, is that even a word? It means I just add a little liquid that will evaporate quickly then allowing the potatoes or vegetables to bake/caramelize after cooking. Does that makes sense? I’ve used the same technique for these mind-blowing caramelized carrots. (best side dish ever!)



Ingredients:

1 1/2 pound potatoes
bunch of flat-leaf parsley
2 garlic cloves
2/3 to 1 cup vegetable bouillon
2 tbsp oil
parmesan
pepper
salt

Optional: lemon pepper



Directions:

I had bought so much parsley. Overload. Death by parsley. It would have been a total waste not to do something with it so I grabbed a bunch and put it in my blender bowl.
Easy Parsley Potatoes

I love garlic potatoes. So I deemed it safe to use 2 fairly large garlic cloves. Don’t eat this stuff right before a 1st date.
Easy Parsley Potatoes

Gave them a rough chop and added them to my immersion blender bowl.
Easy Parsley Potatoes

Pour in the olive oil, 2 tbsp did the trick for me.
Easy Parsley Potatoes

Use your immersion or regular blender to homogenize the mixture.
Easy Parsley Potatoes

Finely mince a small onion.
Easy Parsley Potatoes

Peel, cube and wash your potatoes.
Easy Parsley Potatoes

I wanted the parsley oil to really stick to the taters so I removed the water by dabbing them with a tea towel. Why is this called a tea towel in Europe? And what is it called in the US?
Easy Parsley Potatoes

I fixed myself some vegetable bouillon. Way more than I really needed. Somehow I always do that.
Easy Parsley Potatoes

Lightly heat a skillet, add the parsley oil and bake the onions in it until lightly translucent. This really got the parsley flavor going!
Easy Parsley Potatoes

Add the potato cubes, stir well and give them a few minutes. Mainly to let the parsley really stick to them.
Easy Parsley Potatoes

Add about 2/3 cup of the bouillon, 1/2 a tsp salt (depending on how salty the broth is, mine wasn’t) and some pepper. Now simmer the potatoes over low to medium heat for about 10 minutes.
Easy Parsley Potatoes

After 10 minutes the liquid will be all gone and the real baking starts. Just stir them now and then for another 10 minutes. They should be done by then.

 
I tasted a potato and it was yummy—the parsley had an almost spinach-like flavor to it. The words ‘lemon pepper’ came to mind. Surprise, huh? I knew it would be a match made in heaven so I added some of Jane’s Krazy lemon pepper. I love that stuff.
Easy Parsley Potatoes

Garnish with lots of Parmesan curls (or sprinkle grated parmesan all over the potatoes).

Not the best looking side-dish ever, but it was so good! The perfect accompaniment to the codfish we had with it but I can definitely see myself eating this alongside a nice juicy steak.
Easy Parsley Potatoes

Easy Parsley Potatoes
Ingredients
    1 1/2 pound potatoes
    bunch of flat-leaf parsley
    2 garlic cloves
    2/3 to 1 cup vegetable bouillon
    2 tbsp oil
    parmesan
    pepper
    salt

    Optional: lemon pepper
Directions
    Put a bunch of flat-leaf parsley in your immersion or regular blender bowl. Add 2 coarsely chopped garlic cloves and about 2 tbsp oil. Blitz until you have a homogenized pesto. Fix up 2/3 cup of vegetable bouillon. (chicken bouillon would work, too).

    Finely mince a small onion. Peel, cube, wash the potatoes and dab them dry with a towel. Pour the pesto oil in a lightly heated skillet and bake the onions in it until slightly translucent. Add the potato cubes and make sure all potatoes are covered in parsley.

    Add the bouillon, season with salt and pepper and simmer the potatoes over low to medium heat until the liquid has evaporated. This should take 10 minutes. Check the seasoning, I’ve added some Jane’s Krazy lemon pepper. Let them bake for another 10 minutes, until tender.

    Serve with parmesan curls or grated parmesan all over.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

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    9 Comments »

    1. 1

      These parsley potatoes look so tasty! Great idea!

      Katrina on Sep 22, 2010 @ 12:25 pm
    2. 2

      Those potatoes look great!

      peachkins on Sep 22, 2010 @ 12:42 pm
    3. 3

      I make something similar, but more Indianised, with mint leaves and potatoes…Its slightly more spicy, will post that soon…I like the idea of a parsely pesto though !

      Arch on Sep 22, 2010 @ 1:01 pm
    4. 4

      We call them tea towels too – and I have no idea why!

      Cooking with Michele on Sep 22, 2010 @ 3:47 pm
    5. 5

      We also call them dish towels-used to dry dishes of course. I also line a bread basket with a clean dish towel to keep bread or rolls warm on the table.  Tea towels? Maybe used to wrap food to keep it warm on the table for “tea”? Just guessing. So why do the Britts call supper “tea”?
      The parsley-pesto potatoes look scrumptious!

      Jodi on Sep 22, 2010 @ 4:21 pm
    6. 6

      the cooking technique sounds like the the french way to cook “a l’etuvee” which is basically cooking the product in a little bit of water, salt, butter (optional for glazing) and covering with a parchment paper lid so the water doesn’t evaporate too quickly.

      Key on Sep 22, 2010 @ 9:04 pm
    7. 7

      I’ll try this soon. They look yummy.

      Jessi on Sep 24, 2010 @ 10:39 am
    8. 8

      LOVE this! simply yet a new technique – keep em coming

      Jennifer (Savor) on Sep 25, 2010 @ 5:22 am
    9. 9

      yum! totally agree, these potatoes will be great with steak!

      ardna on Sep 25, 2010 @ 4:53 pm

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