Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, purple potatoes with garlic, herbs, and parsley. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Purple Potatoes with Garlic, Herbs, and Parsley is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Purple Potatoes with Garlic, Herbs, and Parsley is something that I’ve loved my entire life. They are fine and they look wonderful.
South American purple potatoes make this roasted purple potatoes dish as colorful as it is delicious. Garlic, cilantro, and thyme add extra flavor. These Roasted Fingerling Potatoes with garlic, parsley & thyme are a perfect side dish.
To begin with this particular recipe, we must prepare a few ingredients. You can cook purple potatoes with garlic, herbs, and parsley using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Purple Potatoes with Garlic, Herbs, and Parsley:
- Prepare 1-1/2 lbs purple potatoes, quartered
- Make ready 2 T evoo
- Take 1 tsp dried Italian seasoning
- Get 1 medium garlic clove, diced
- Make ready 1/2 c + 3 T chopped Italian parsley
- Prepare to taste salt
These Garlic Potatoes with Parsley make a perfect side to any meal or as a great take-along to a potluck. Blushing Belle Little potatoes make this dish rich in fiber and potassium, with liver-boosting nutrition from lemon and parsley. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well. Purple potatoes pair well with savory herbs and garlic, red meats such as pork and poultry, both rich and mild cheeses, other starchy vegetables such as corn and shelled beans, artichokes, and salad greens.
Steps to make Purple Potatoes with Garlic, Herbs, and Parsley:
- Boil potatoes until tender. Drain and transfer to serving bowl.
- In small skillet, heat oil. Saute herbs, garlic, and parsley about 2 min.
- Gently toss herb mixture with potatoes and serve immediately.
Purple potatoes will keep for one to two weeks when stored in a cool, dry, and dark place. These potatoes are a standard item on most bistro menus. Cut into little cubes, they can be sautéed in just a few minutes. Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.) Add the salt, pepper, and persillade to the potatoes in the skillet. Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
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