parsley-garlic potatoes

These parsley garlic potatoes are loosely based on one of the first recipes I ever executed as a young lass in my family’s Boise, Idaho, kitchen. They’re also the product of some resourceful innovating. They take some time, but are a nice alternative to roasting, mashing, baking and frying, and they reheat well.


Parsley Garlic Potatoes:

 2 TBSP oil

½ small yellow onion, finely chopped

2 lbs (about 8-10 small to medium) Yukon or gold potatoes, cut into 1/4-inch slices

yukon gold potatoes

2-3 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 1/2 cups chicken stock

3 TBSP fresh parsley, finely chopped 


Instructions:

Heat oil in a large skillet over medium-high heat. Add onion and sauté until slightly brown. Add potatoes. Cook for 1-2 minutes, letting them brown just a bit. Add salt, pepper and garlic and stir lightly just to mix*.

Cook a minute longer then add chicken stock. Bring to a simmer, reduce heat to medium-low and cover.

Cook for about 15 minutes, or until potatoes are tender and liquid is reduced by half. Add parsley, give it a stir* and cook about 2 minutes longer. The potatoes should have a thick, parsley and onion coating.

Steamy photo, I know. Apologies--my good camera went to malfunction junction at a very inopportune time. 

Steamy photo, I know. Apologies--my good camera went to malfunction junction at a very inopportune time. 

*It’s important to keep the stirring minimal in order to avoid mushy potatoes. 

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