Purple Parsley Potatoes

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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!

Purple Parsley Potatoes

Purple Parsley Potatoes

Purple Parsley Potatoes are a simple, fresh side dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: side dish
Cuisine: american
Servings: 4
Calories: 337kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 115mg | Potassium: 808mg | Fiber: 4g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 44mg | Calcium: 107mg | Iron: 2mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

 

This Post Has 6 Comments
    1. Thanks Belinda!
      I thought the green and purple went well together too. Who knew complimentary colors not only look good together but taste good together too! Thanks for stopping by!

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jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.