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.

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.

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

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

Use your immersion or regular blender to homogenize the mixture.

Finely mince a small onion.

Peel, cube and wash your 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?

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

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

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

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.

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.

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
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