Mom's Parsley Potatoes
Yield - 12 Dinner Servings
4 LBS CREAMER RED POTATOES
1/2 LB BUTTER
1 TSP KOSHER SALT
1 BUNCH CURLY PARSLEY (Chopped)
Wash in potatoes in cold water remove all dirt but do not damage the skin. Use a large stock pot and over high heat, boil the potatoes in 2 gallons of water. The potatoes should be watched carefully and removed the minute that they are cooked though. Test the potatoes for doneness after about 10 minutes, cut one in half with a knife, it should resist to the knife but not crunch. AGAIN, Be careful not over cook the potatoes. Allow the potatoes to cool to the touch and peel the potatoes with a paring knife. The potatoes can be refrigerated at this time or held covered in a double boiler.
Use a brazier to melt the butter, then add salt and potatoes. Brown the potatoes.
Alternate Method #1
1 TSP SPANISH PAPRIKA
1/2 TSP GROUND CAYENNE PEPPER
Add the above ingredients to the butter sauce, the deep red color and taste will greatly enhance this dish.
Alternate Method #2
Use potatoes that have been boiled in crab boil. Peel the potatoes then reheat covered in an oven at 200F.
Use a clear glass Pyrex bowl to display these beautiful potatoes. Add the potatoes to the bowl then add the butter sauce and parsley, turn the potatoes to insure that all surfaces are coated with the sauce. Serve immediately
Only red creamer potatoes should be used for this recipe. I have found that these potatoes are best when they are bite sized and offer the most surface area to hold the seasonings.
Many backyard crawfish boils end up with a stack of boiled potatoes, try this recipe.
My mom helped with this recipe back in 1995, when I first started this website. She thought it was important to describe her feelings about Creoles and New Orleans living.. this is what she wrote... Jeannine's Song. She passed away in 2015. I miss her.
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Revised: January 08, 2017
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