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Warm Potatoes with Italian Parsley

Warm Potatoes with Italian Parsley
Cooking Time:
Imperial (US)
You can easily change this recipe for a fewer number of potatoes, but I find they are great leftover for breakfast or reheated dinner. For a variation, add cooked green beans cut into 1" lengths.
  • 20 2" Yukon gold potatoes (or less if bigger)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup minced Italian flat leaf parsley
  • salt and pepper to taste
Place a vegetable steamer in a large stock pot. Fill pot with water just up to bottom of steamer. Place potatoes in steamer and cover. Heat pot over medium heat and steam gently until fork easily pierces potato (time will vary, but plan on about 20 minutes).
Immediately remove potatoes from steamer and cool until you are just able to handle them. Slip skins off (or leave on) and cut potatoes into 3/4" size chunks.  Place in a bowl and add the other ingredients while the potatoes are still warm. Add salt and pepper to taste. 
Keep warm until ready to eat.
Refrigerate any leftovers.

*These are also good at room temperature, especially for summer al fresco meals. Add a little red wine vinegar for more of a salad.

Serves 6.

Recipe by Jane O'Riordan
Terre Rouge and Easton Wines
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