Parsley Potatoes

Growing up the only time I saw fresh parsley was as a garnish on my steak plate at Golden Corral.  Dried parsley was an ingredient in the bottled garlic bread mix.  It wasn’t until much later in life that I started cooking with fresh parsley, but then it was only a recipe here and there.

In Europe, especially Denmark it seems, fresh parsley is in many dishes.  When sprinkled on top of a dish, parsley adds a fresh flavor and a crisp mouth feel.  Parsley goes with many dishes, including potatoes, vegetables, eggs, poultry, fish, rice, and cheese spreads.

I have enjoyed many wonderful dishes containing parsley and it is abundantly available in the Danish grocery stores.   After buying many sprigs of parsley, I decided to plant some in my very small garden.  For this recipe I combined the parsley with one of my favorite starchy vegetables, the new potato. 

In the US, new potatoes are one of the early summer pleasures that should not be missed.  However, in Denmark they are available year round.  If there is one ingredient served more than parsley it would be small potatoes. 

The combination of potatoes and parsley was absolutely delicious.  I love the combination of the gravy like sauce, the potatoes, and the taste of the crisp parsley in the dish.  This recipe was definitely a keeper!

Parsley Potatoes

Ingredients

• 1 1/2 pounds new red potatoes
• 1 tablespoon olive oil
• 2 tablespoons of butter
• 1 onion, chopped
• 3 clove garlic, crushed
• 1 cup chicken broth
• Salt and Pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1.    Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.

2.    Heat oil and butter in a large skillet over medium high heat. Sauté onion and garlic for 5 minutes or until tender. Pour in chicken broth. Bring to a boil.

3.    Simmer for 3-4 minutes.

4.    Drain potatoes and pour into the skillet.  Cut potatoes into half.  Grind fresh pepper and salt into skillet to taste.  Continue to simmer until a gravy like sauce remains. (3-5 minutes)  Stir in fresh parsley and serve. 

Recipe adapted from www.allrecipes.com