potatoes with parsley November 15, 2006
Posted by Sandy in a small garden in maine, food.trackback
Originally uploaded by tomygardenpath.
It looks like I will have fresh parsley to use for Thanksgiving dinner. Both the curled leaf and Italian parsley are still doing well. I will add the Italian one to the stuffing like I always, do, but will also use this one for for potatoes with parsley. That is a family thing, one of the traditions I brought from my family for our holidays.
It is simple:
Cut potatoes in small pieces, boil, and drain. Add butter, or margarine, and lots of chopped parsley. Save a bit to put on top before serving. We like ours with lots of fresh black pepper, but that is optional. Happy dining!
I cook potatoes this way, too, but only little new potatoes. I wash them but leave the tender skins on, and boil them whole since they are so small. More of a summer treat for us than a Thanksgiving special.
I love potatoes and parsley with butter. I grew up on those. I only grow the Italian parsley. For the last four years, I have planted it just outside the back kitchen door and it lasts long enough for me to use in the turkey stuffing. It usually becomes a freeze casualty soon after. And it self sows!
Mmmmm, your potatoes sound yummy! I also love fresh parsley in hummus.
I always add dill – will have to try them with parsley.
Sounds easy and delicious.
I just hit the wrong button and lost my comment. I hope you don’t get it twice!
Last week I was out on the deck and was surprised that I still had some parsley and sage. I hope to use them for my Thanksgiving stuffing.
Your potatoes sound wondeful.