2013 – Gluten Free Living
I love old-fashioned recipes. Parsley Potatoes is one my mom used to make all the time when we were growing up. I haven’t made these in quite some time but I managed to get the texture just like Mom used to make them. Her potatoes were not super soft and mushy, but they weren’t perfect cubes either–more like something in between–with lots of dollops of butter and fresh parsley from the garden added in. Her potatoes were very simply made. She seasoned them with salt and pepper and that’s all. Still, I remember them fondly as being one of my favorite recipes as a kid. She would always save the potato water the potatoes were boiled in to make Homemade Rolls or Bread the next day! Yum.
While I make Parsley Potatoes with butter, these gluten free potatoes can easily be made vegan by substituting 1/2 cup coconut, canola, olive, or sunflower oil for the butter in the recipe. Parsley Potatoes are healthy and low calorie and a much better alternative for those trying to lose or maintain weight than serving Stuffed Baked Potatoes that are drenched in sour cream, cream cheese, cheddar cheese, butter, bacon, and all the other toppings they usually have. While those ingredients taste delicious, they do have a way of catching up with you after awhile.
If you’re looking for a quick and easy side dish to serve with beef, chicken, fish, or pork, then consider making up a batch of Parsley Potatoes. I served them with Grilled Rosemary Swordfish last week and they were so tasty together. If you make this dish, it is so much better to use fresh parsley rather than dried, and a bunch of parsley usually only runs about 50 cents in the grocery store. Parsley Potatoes are a wonderful, economical side dish your whole family is sure to enjoy.
Parsley Potatoes are a wonderful side dish for any kind of meat: beef, pork, fish, shellfish, chicken, or turkey.
These potatoes are not only easy to make up, they’re healthy, low calorie, gluten free and easily vegan if you substitute oil for the butter in the recipe.
We served Parsley Potatoes with Grilled Rosemary Swordfish. Both were delicious!
Here’s a close up so you can see the texture of the potatoes.
Here’s what I did.
Cut potatoes in medium sized chunks and boil about 15-20 minutes until fork tender. When a fork will go through the potato easily, they are said to be fork tender. But you don’t want them mushy or soft. You need to remove them before they get to the point where the potatoes are falling apart.
Drain potatoes and place back in saucepan.
Add salt and pepper.
Add fresh parsley. Allow the butter to melt a little bit before stirring–or just move the butter around and not the potatoes. The heat from the cooked potatoes will melt the butter quickly. (Or simply melt the butter in the microwave and pour in!)
Stir potatoes to combine. Garnish with more fresh, torn parsley if desired.
Parsley Potatoes are so quick and easy to make. They’re an excellent side dish to make when you’re short on time.
Here’s another close up so you can see the texture of the dish.
Parsley Potatoes are very economical, too.
Potatoes are scrumptious this way!
Here’s the recipe.
(Recipe from my mom, Helen Mattis, Titusville, FL)
5 pounds russet potatoes (or any kind of potatoes)
1 stick butter
½ cup chopped fresh parsley and more for garnish, if desired
1 tsp. kosher salt
½ tsp. pepper
Wash and peel potatoes. Cut potatoes into medium-sized chunks and place in large stock pot. Cover with water. Bring potatoes and water to a boil. Allow potatoes to boil for about 15-20 minutes. Don’t overcook. You don’t want mashed potatoes. The potatoes need to still have some texture. Prick potatoes with a fork to check for doneness. Drain potatoes in a colander and place back into saucepan. Turn off heat. Place the stick of butter into the pot with the potatoes. Add dried parsley, salt and pepper. Allow butter to melt a little. Stir potatoes gently until the butter has melted. Scoop potatoes out of pot and serve in a serving bowl. Garnish with more chopped fresh parsley. Serves 8.
NOTE: These can easily be made vegan by substituting ½ cup coconut oil for the butter in the recipe—or if you prefer, you can use either olive oil, sunflower oil, or canola oil.
Don’t Parsley Potatoes look marvelous? They sure taste wonderful.
The savory taste of the parsley adds so much essence to the potatoes.
Our family loves Parsley Potatoes. We hope you’ll like them too!