Cooking with Parsley: Purple Potatoes with Parsley
<em>Serves 3 to 4</em>
Garlic, parsley, olive oil and potatoes–what could be healthier or more delicious?</p>
<p>• 2 pounds tiny potatoes, preferably purple<br />
• ½ to ¾cup water<br />
• 1 to 2 tablespoons extra-virgin olive oil<br />
• 1 cup minced parsley<br />
• 4 to 6 large cloves of garlic, peeled and minced</p>
<p>1. Scrub the potatoes well and trim away any soft spots. Place them in a heavy skillet fitted with a lid. Add the smaller amount of water. Bring to a boil over high heat, then reduce the heat, cover and simmer, adding more water if the potatoes begin sticking to the pan. When they are barely tender when pierced with a fork, lift the lid and evaporate any remaining water.</p>
<p>2. Add the olive oil, cover the pan and continue cooking over moderate heat, shaking frequently to coat all sides of the potatoes.</p>
<p>3. Mix the parsley and garlic, toss them with the potatoes and serve immediately.</p>
<em>Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of</em> The Practically Meatless Gourmet<em> (Berkley, 1996) and a contributor to</em> Nutrition Secrets of the Ancients<em> (Prima, 1996).</em>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/plant-profile/parsley.aspx”>Cooking with Parsley</a>.</p>
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