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Say that 3 times fast.
Purple Parsley Potatoes. Purple Parsley Potatoes…
I can’t even type that 3 times fast.
Anywoo, I bought these cute purple potatoes at the store last week. They were on sale, but still a bit of a splurge. I just couldn’t resist the color. It’s just so PURPLE! How can you not want to eat a purple food? It’s impossible not to be at least a little curious.
“So how do they taste?” you ask. They taste great! Not much different from regular potatoes, in fact feel free to substitute regular russets ( regular russets, regular russets, regular russets – that one’s easier) for these purple beauties.
I made a simple parsley pesto to pair with the potatoes. Not only does it taste really light and fresh, but it looks really pretty too. If you don’t have pine nuts, feel free to use some other nut like walnuts or pecans, or just leave the nuts out all together!
Purple Parsley Potatoes
1 1/2 lbs small purple, fingerling or other potato
1/2 cup chopped flat leaf parsley
2 cloves garlic, chopped
1/4 cup pine nuts
1/4 cup Parmesan cheese
salt and pepper
1/4 cup olive oil
Boil potatoes in water until they are tender, about 20 minutes. Drain.
Meanwhile, put remaining ingredients in a food processor and blend until everything is pureed together.
Season with salt and pepper and place in the bottom of a large bowl.
Add warm potatoes and toss in pesto until coated.
Serve and enjoy!
- 1 1/2 lbs small purple fingerling or other potato
- 1/2 cup chopped flat leaf parsley
- 2 cloves garlic chopped
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- salt and pepper
- Boil potatoes in water until they are tender, about 20 minutes. Drain.
- Meanwhile, put remaining ingredients in a food processor and blend until everything is pureed together.
- Season with salt and pepper and place in the bottom of a large bowl.
- Add warm potatoes and toss in pesto until coated.
- Serve and enjoy!