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Subject: ISO: Parsley'd potatoes...
Newsgroups: rec.food.cooking

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From: Phil <goldpnr[at]yahoo.com>
Date: Tue, 20 Nov 2001 18:54:09 -0700
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I have a sack of Yukon Gold potatoes, and was wondering if anyone has a
parsley'd potatoe recipe I could use with these if I quarter them, and
leave the peels on? 

Thanks!
Phil(NM)

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From: Sheryl Rosen <catmandy[at]optonline.net>
Date: Wed, 21 Nov 2001 02:30:23 GMT
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Yukon Gold skins tend to be kinda tough, but if you like them, go for it!
Go to www.penzeys.com

There is a nice parslied potatoes recipe on that site.

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From: stan[at]temple.edu
Date: 21 Nov 2001 12:54:25 GMT
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Just wash the spuds, then quarter them. Layer them on a baking
tray, drizzel with olive oil, sprinke with finely chopped parsley
and any other herbs you like. Add a bit of freshly ground black
pepper and a bit of olive oil. Rosemary is very good on potatoes.
Bake them in a 350 for 45 minutes or until they're nice and golden
brown and soft. Turn them over after about twenty minutes and 
drizzle with more olive oil.

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Subject: Re: Parsley'd potatoes...
Newsgroups: rec.food.cooking

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From: jim <imajes[at]spiritmail.zzn.com>
Date: Tue, 20 Nov 2001 21:37:35 -0500
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Quarter 'em with the skins on, boil 'em 'til they're most done, drain,
season with salt and pepper and copious amounts of butter, sprinkle on some
chopped parsley and keep warm if you just want boiled parsleyed taters or
dump 'em in a buttered casserole and run 'em in the oven for a bit to kinda
roast 'em if that's what you want.  I rather prefer my Yukon Golds smushed
with lotsa the aforementioned butter, cream and roasted garlic, tank jew
berry much.


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