I recently read an article in Bon Appetit magazine about the nutritional benefits of parsley. Actually, the article was about a chef with rheumatoid arthritis who has written a cookbook called Hero Food and relates how he found that parsley as well as some other of his favorite foods improved his health. I really love parsley and it got to me wondering why I don’t use it more. Not only does it have anti-inflammatory properties it helps boost the immune system as well. One of my favorite ways of eating potatoes are Parsleyed New Potatoes. I’m definitely going to be adding some parsley to my garden, right beside the potatoes. What a perfect pairing.
- 16 small new potatoes about 1-1 1/2 inches across (fingerlings, red potatoes or any thin skinned potato will work)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 cup finely minced fresh parsley
- 1 tsp sea salt
- Preheat oven to 450 degrees.
- Boil whole potatoes until tender when pierced with a knife.
- Remove from heat and drain.
- In a small bowl whisk together the remaining ingredients.
- Lay the potatoes out onto a foil lined baking sheet and gently press down with a fork or spatula just until the skin breaks. The potato should still hold together not be mashed.
- Brush the oil mixture on each side of the potatoes and bake 10 minutes. Turn over and bake 10 minutes more or until golden brown. You can also do this in a non-stick pan on the stove if you prefer.
- Serve topped with a sprig of fresh parsley if desired.
Makes 4 servings.
4 potatoes per serving.
Nutrients per serving: Calories: 193, Cal. from Fat: 89, Total Fat: 10.5g, Sat. Fat: 1.5g, Carbs: 21g, Fiber: 4g, Sugars: 0g, Protein: 4g, Sodium: 482mg, Chol: 0mg
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or in a skillet for best results.