Parsley and Chive Potatoes
 |
This is a simple side dish that can be eaten hot or you can substitute olive oil for the butter and it makes a perfect picnic potato salad that is good at room temperature.
Clean potatoes and boil in salted water until fork tender. I like the way it looks to cut the stripe on them. You don’t have to do that. It doesn’t effect the taste. It just makes them look prettier.
Now, here’s a neat trick. Add your butter, or olive oil, minced parsley and chives, and salt and pepper in the empty bowl.
This wont’ fill you up so you better put some potatoes in there. Throw them in while they are still hot. Drain all the water off first, though.
Now you’ve got hot potatoes sitting on top of all the herbs, fat and seasoning. Toss those babies gently and get them coated with all the goody.
I wasn’t being stingy with the potatoes tonight. It was just Sam and me at the dinner table. Try these for a picnic with olive oil instead of butter. They really make a nice alternative to the mayonnaise based potato salad when the temperature is soaring.
|
I love potatoes this way. I bet Sam loves trying out your recipes.
Mary,
He’s a good taste tester because he like plain uncomplicated foods. He’s a good indicator of how well my dishes will be accepted by most people. Even more than that, he is phenomenal prep chef for me. I can’t get through big meals without his help. He does precision chopping. It takes him a long time and I have to plan for that. But, he gets it done!
I boil them with a little garlic, and even have added crushed garlic to the butter:parsley/chive….yum:)
LisaB,
Garlic would be a great addition to the potatoes! Rosemary would go nicely with the garlic, too. Thanks for stopping by!