Local potatoes are back! It’s a moment that every potato-loving locavore waits for. Herbs are also gracing my CSA boxes, so I decided to indulge in fingerling potatoes with parsley butter. And for any vegan readers, I can attest that this is delicious with olive oil as well!
The weather here has been cool and wet this summer and even my early homegrown “lazy person’s” potatoes (which I raise in potato cages) are late this year. But after this treat, I figure I can survive until more arrive!
Making potatoes with parsley butter (or oil) is super easy, with just four ingredients and one pan–a godsend with busy back to school activities taking over. And the fingerlings were so tasty they didn’t need a lot of butter. If you end up trying this in February with the last of the shriveled fall potatoes, go ahead and add extra butter or oil.
Speaking of back to school, last Thursday night I got to see the girl’s swim team do the ALS ice bucket challenge. Picture an entire girls team jumping into the pool with a thousand ice cubes chasing them. Though spaghetti is the standard pre-meet meal, it struck me that I may need to serve these potatoes again soon for some more original carb loading.
- 1 quart fingerling potatoes (or other boiling potato)
- 2 T butter or olive oil
- 1 T chopped parsley
- 1/2 t salt or to taste
- Placed cleaned potatoes in saucepan and cover with water. Simmer about 15-20 minutes until tender, then drain and return to pot.
- Add butter to pot and allow to melt. Add parsley and salt, then stir gently to coat potatoes. Taste and adjust salt as needed.
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