If you can boil water, you can make a lovely potato dish that stands on its own and also has many other applications. As a matter of fact, I always make an over-sized batch just for the purpose of using it in several dishes during the week. With all my mother’s fantastic foods, this was one of the recipes that she was most often asked for, and one of the very few she would give(!)
Basic Parsley Potatoes:
Wash, peel and dice enough potatoes to make about 3 cups.
[Be sure your potatoes are of a uniform size, anywhere from approximately ¾-1 1/4 inch squares or rectangles. Size will affect cooking time).
Add to a pot of 2 quarts salted water.
1/8 cup/ 2 Tbsp. minced yellow onions or scallions (green onions)
About ½ teaspoon pepper,(coarsely ground, preferably)
¼ cup minced parsley(dried is fine; add more if you wish.)
Boil until the potatoes are JUST tender; do not overcook.
I bet anyone could handle that.
Add a little butter or margarine and this is so good, I served in as it is in my restaurant
[I once put a bit too much parsley…OK, way to much parsley. The customers liked it; my niece/business partner has never let me live down my “Parsley with Potatoes”]
These works beautifully with any entrée that has an intense sauce or gravy, (instead of mashed potatoes), or if the main dish and other sides are very flavorful. It makes a light break between strongly distinct flavors.
Kick it up a notch with the addition of green beans, cauliflower or broccoli.
Kick it up more by placing in a baking dish and sprinkling with breadcrumbs and cheese; ( mix one cup of dried breadcrumbs with 2 Tbsp. melted butter or margarine; add your favorite herbs and salt, or use Italian-flavored crumbs).Top with cheese of choice: medium to sharp cheddar is good, or Pepper Jack. If using Italian crumbs, use mozzarella or provolone. ( Gluten-sensitives can omit the breadcrumbs; vegans and those with lactose problems can omit the cheese.)
Bake in a 375F oven until it is heated through.
You can pan-fry the basic parsley potatoes and make them crispy. The flavor change is enough to make this a different side dish. They will also then go well with scrambled eggs; (added bacon or ham optional).
Or take it farther and make Breakfast Burritos (recipe in the next post)
And here is a delicious, easy, budget-stretching casserole with another very versatile creation, my Cheese Sauce: (last post)
Ham, Broccoli, Potato and Cheese Casserole
2 cups of Parsley Potatoes
add 1+ cup of cooked, chopped broccoli (frozen is fine, simply thaw or bring to boil in salted water and drain)
and 1 ½ cups chopped or cubed ham (remnants of a baked ham are good; you can also use portions of boneless ham or even deli ham )
place in a deep baking dish and layer with Cheese Sauce
Bake uncovered in a 350F oven for 25 minutes. This is great on a buffet, or just for a warm, simple cold-weather, all-in-one meal.