Thursday, November 25, 2010

Thanks Giving- Parsley Potatoes

1 1/2 pound potatoes
bunch of flat-leaf parsley
2 garlic cloves
2/3 to 1 cup vegetable bouillon
2 tbsp oil
small onion

Grab a bunch of fresh parsley and put it into a food processor or blender. Next take the garlic cloves, coarsely chop and drop in with the parsley. Pour in olive oil with this. Blend this all together. It doesn't have to be smooth, just well mixed.

Set a side and mince a small onion finely. Peel, cube and rinse your potatoes. If you want the parsley mix to sick really well to the potatoes I would pat them down with a clean towel.

In a skillet heat up you parsley oil and onions until translucent. This is really going to bring out the parsley flavor! Add the potato cubes, stir well and give them a few minutes. Mainly to let the parsley really stick to them.

Add about 2/3 cup of the bouillon, 1/2 a tsp salt (depending on how salty the broth is, mine wasn’t) and some pepper. Now simmer the potatoes over low to medium heat for about 10 minutes.

After 10 minutes the liquid will be all gone and the real baking starts. Just stir them now and then for another 10 minutes. They should be done by then.

And there we go! A perfect side dish that is a bit different then traditional mashed potatoes!