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by on October 15th, 2012

Parsley Fingerling Potatoes

How about an all vegetable dinner?

My kids were never big vegetable fans; fried okra, mashed potatoes, green beans were about the only vegetables they would touch. Potatoes were on the table for many dinners; whether they were French fries, American pan fries, mashed, baked, or these stewed potatoes (I made this recipe with fingerling potatoes); I knew they would be eaten.

How things have changed now that they have families of their own. They love (one son) growing their own vegetables, shopping the farmer’s markets for the freshest of everything and even joining a vegetable co-op (Johnson’s Backyard Gardens) where a basket of fresh vegetables is delivered to your doorstep once a month. In the last few years I have added new vegetables like baby bok choy, Swiss chard, and kale to my vegetable repertoire. I’m sure there are a few vegetables out there I have never tried and  I am game to try anything new.

I have mentioned in a previous post how my mother use to make what we called stewed potatoes and how she would add the last bits of cornbread batter clinging from the mixing bowl to the potato liquid of cooked cubed potatoes. This would thicken the water and make almost a sauce like liquid around the potatoes. Add a little parsley, butter and salt and pepper and yum, yum, yum.

I decided to have a meatless meal (which we don’t do often) after finding all these other veggies in my refrigerator. So, how does cooked Yellow Squash and Friends, red chard with pine nuts and these cute little fingerling potatoes sound to you? (Those other recipes coming soon.)

I’m sure you are thinking “she must be crazy to want to peel those tiny little fingerling potatoes”. The skins will come off quickly after they have boiled and cooled just long enough so you can handle them.

You can make any cornbread recipe, just don’t use a Jiffy mix because that will make the potatoes too sweet and on top of that, terrible cornbread.

BLAST FROM THE PAST: Herbed Smashed New Potatoes with Thyme — Great little recipes, 1900 viewers visited this recipe.

I usually can hand pick my little fingerling potatoes but this time I only found these bagged ones.

Cover potatoes and bring to boil, and cook until fork-tender.

Add a little of the potato liquid to the bowl and squish around to mix all the cornbread batter into water.

Cool potatoes after cooking just long enough to peel.

Stir in the cornbread water and cook until it starts to thicken a bit.

Parsley Fingerling Potatoes

2# fingerling potatoes, washed (or whatever amount you need)
1/2 stick butter
1/2 c. parsley, chopped
salt and pepper to taste
cornbread batter (what is left in the bowl after making cornbread)

Scrub and wash the fingerling potatoes and put in pot and barely cover with water. Bring to a boil and cook until fork tender. Remove potatoes from water but do not throw away the water. When the potatoes have cooled enough to handle, use a small paring knife and carefully remove peeling trying not to break up the potatoes.

Pour off the potato water and reserve. Add the peeled potatoes to the pan and add back one cup of the potato cooking liquid. Add the butter and salt and pepper to taste.

After you have made your cornbread do not rinse out the bowl. Instead, add about 1/3 cup of the potato liquid to the bowl and mix with any cornbread batter that is sticking to the sides of the bowl. Turn the heat back on under the potatoes/water and slowly stir in the cornbread/water mixture. Add the parsley and stir just until thickened.

*Note: If this thickens too much, add in a little more potato water to get the consistency you want. You can also add more butter.

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