Creole Parsley Potatoes
Yield - 12 Dinner Servings
4 LBS CREAMER RED POTATOES
2 TBSP LEMON JUICE
1 GALLON CHICKEN STOCK
1/2 LB BUTTER
1 TSP WHITE PEPPER
1 TSP SALT
1 BUNCH CILANTRO (Chopped)
Peel potatoes, wash in cold water and douse with lemon juice. (This will stop potatoes from turning brown.) Use a large stock pot and over high heat, boil the potatoes in the chicken stock. Test the potatoes for doneness after 10 minutes, by cutting one in half with a knife. The potatoes should be watched carefully and removed the minute that they are cooked though. Do not over cook the potatoes. The potatoes can be refrigerated at this time for service latter or held covered in a warmed serving bowl.
Over medium heat, melt the butter in a large cast iron skillet. Add the potatoes and lightly fry in the butter. Add the remaining seasonings, turn frequently to coat all sides of the potatoes with the cilantro. Continue cooking for an additional 3-5 minutes. Serve immediately.
Alternate Method #1
1 TSP SPANISH PAPRIKA
1/2 TSP GROUND CAYENNE PEPPER
Add the above ingredients at the end, the deep red color and taste will greatly enhance this dish.
Alternate Method #2
Use crab boil in lieu of the chicken stock, this add a distinctive South Louisiana flavor.
Use a clear glass Pyrex bowl to display these beautiful potatoes.
Only creamer potatoes should be used for this recipe. I have found that these potatoes are best when they are bite size and offer the most surface area to hold the seasonings.
Many back yard crawfish boils end up with a stack of the potatoes boiled with the seafood, peel them, and try this recipe.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.