Parsley and Garlic Potatoes

I don't make this recipe often enough although it's a perfect change from fried, roasted, mashed or even baked potatoes. Again, it 's the most simple of ingredients coming together for a wonderful taste experience. 

Each time I make it I’m reminded of a grandfather that I never really got to know. He was my maternal grandfather and since our family immigrated to Canada when I was only two years of age the only recollection of him is from a summer vacation to Italy during my teenage years.

By that time he was quite ill which made it difficult for us to get to know each other.  I don’t remember ever hearing his voice during our two month stay.  Being a very quiet, reserved man made it impossible to really know what he was all about.

At this point you may be wondering how this all connects to the recipe for Parsley and Garlic Potatoes.

Now and then we enjoyed this dish while living at home and I remember my mother once telling me that this was one of my grandfather’s favourite dishes.

The unbelievable connection of food and memories and the wonderfully interesting ways it has of winding through our lives!

Each time I make this somehow connects me to my grandfather.  Though I never really got to know him, I find pleasure in thinking how much he enjoyed this potato dish.

While food is an essential component for physical survival,  it certainly does wonders for nourishing the soul! 


Parsley and Garlic Potatoes
potatoes
olive oil
fresh, chopped Italian parsley
garlic
salt to taste

1. Peel and cut potatoes into chunks (cut in the size that you prefer)
2. Boil in salted water until cooked through but still have a bite to them.
3. Drain and place into a bowl
4. Add olive oil to potatoes while still warm as they seem to absorb the olive oil more readily.
5. Add garlic and chopped parsley then season with additional salt if needed taking into account that you have already salted the potatoes while cooking them.
6. Serve warm or at room temperature.

Notes, Tips and Suggestions

• So very few ingredients come together in this dish therefore every ingredient has to be the best it can be. I used the first parsley leaves picked from my herb garden and the flavour was amazing.
• It goes without saying that the olive oil should be the best you can afford and be easy on the garlic, a hint of garlic goes a long way and better tasted than seen so put it through a press or smash it to a pulp before adding it.
• Whenever possible use Yukon Gold potatoes for their superior taste and texture.
• I cut the potatoes in large chunks, first because my mother always did and secondly my husband prefers his favourite vegetable this way.  I have however seen it prepared in smaller, approximately one inch pieces which works great and tastes just as good..