Parsley Potatoes
User Reviews
5
Parsley Potatoes
Description
The recipe boils whole baby potatoes with salted water until fork-tender but still firm, then cools and halves them. Meanwhile, flat-leaf and curly parsley, almonds, lemon juice, olive oil, red pepper flakes, cumin, and seasoning are processed in a food processor with hot water added slowly until a creamy sauce forms, breaking down the almonds finely.
This parsley and almond mixture is gently tossed with the halved potatoes to coat them thoroughly. The result combines the soft, creamy interior of the potatoes with a herbaceous, slightly spicy and nutty exterior from the sauce, offering a refreshing yet earthy side dish.
Optional tips include salting the boiling water for flavor and patting potatoes dry after boiling to help the sauce stick better. If baby potatoes are unavailable, regular potatoes sliced into small pieces can substitute. The sauce’s consistency should be thick but spreadable to cling well to the potatoes.
Ingredients
- 2 pounds baby potato
- 1 cup flat-leaf parsley
- 1 cup parsley curly leaf
- 1 ½ cups almonds
- 1 piece lemon juiced
- ¼ cup olive oil
- ¼ cup water hot
- 1 tablespoon red pepper flakes
- ½ tablespoon cumin
- salt to taste
- black pepper to taste
Instructions
- Start by boiling the potatoes whole. Cook until fork-tender, yet firm. When the potatoes are done, let them sit out until they hit room temperature. When at room temperature, cut them in half.
- Add all of the remaining ingredients (except the water) to the bowl of a food processor. Wiz them on high, slowly add hot water if needed to get a creamy texture. Try to break the almonds down as much as possible. This may take a full minute.
- Gently mix the parsley/almond mixture with the potatoes. Coat the potatoes well. Serve at room temperature.
Notes
- Add salt to the boiling water to enhance the potatoes' flavor as they cook.
- After boiling, pat potatoes dry to remove excess moisture so the parsley and almond sauce adheres well.
- If baby potatoes aren't available, slice regular potatoes into bite-sized pieces as a substitute.
- Add hot water gradually to the parsley and almond mixture until achieving a thick, spreadable consistency that clings to the potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Sodium | 26mg | 1% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1254IU | 25% |
| Vitamin C | 35mg | 39% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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