“What I say is, that if a man likes potatoes, he must be a really decent sort of fellow.”
Not Exactly a Humble Potato!
I’ve been thinking about the potato, which I do realize is a bit of an odd beginning to a sentence but there you have it. I have been thinking about the potato and how it managed to get the reputation for being humble.
Potatoes are really quite remarkable not only for their ability to carry a multitude of flavour profiles to delectable heights, but also the plethora of presentation styles it carries off with ease convincing us that this must be its MOST PERFECT way to be enjoyed.
French Fries – can you imagine a burger or a dozen suicide wings without them?
Mashed – creamy, heavenly, smooth and satisfying and always expected on any holiday table.
Baked – IN THEIR OWN SKINS no less, to fluffy perfection.
Scalloped (or au Gratin if you prefer) – decadence at it’s most elegant.
and in an attempt to keep this article under 1,000 words I will leave you with one final glorious presentation, VODKA, not many other vegetables can claim such an esteemed resume.
Today’s offering is just a simple and super quick way to whip up some of those gorgeous little baby potatoes.
Humble they are not.
There are plenty of potato recipes here on Be Still & Eat which I hope you try, but these are just so simple and quick to throw together I suspect you’ll be adding them to your weekly line up.
Enjoy & Namaste!
medium sizedpotatoes (or 1 small bag of baby potatoes)
- zest of 1 lemon
- 2 tsp freshly ground black pepper
- 2-3 TBSP chopped fresh parsley
- drizzle olive oil
- Wash and cut potatoes into slightly larger than bite-sized pieces. I leave the skins on for colour and texture, also because YUM!
- Boil in lightly salted water until fork tender, drain and toss with remaining ingredients.
- Serve warm, although they're just as delicious at room temp!