Parsley Potatoes

5 from 39 votes

These simple but delicious potatoes are perfect for impressing guests. Tender and creamy potatoes, seasoned with a light parsley and almond mixture, shine as a side at anything from a fancy dinner party, to a BBQ or potluck. But they're so easy to make, you can have them any night of the week!

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 249kcal

Author: David Sterkel

Equipment

Ingredients

2 pounds baby potatoes
1 cup flat-leaf parsley
1 cup curly leaf parsley
1 ½ cups almonds
1 piece lemon juiced
¼ cup olive oil
¼ cup hot water
1 tablespoon red pepper flakes
½ tablespoon cumin
Salt and pepper to taste

Instructions

Start by boiling the potatoes whole. Cook until fork-tender, yet firm. When the potatoes are done, let them sit out until they hit room temperature. When at room temperature, cut them in half.
Add all of the remaining ingredients (except the water) to the bowl of a food processor. Wiz them on high, slowly add hot water if needed to get a creamy texture. Try to break the almonds down as much as possible. This may take a full minute.
Gently mix the parsley/almond mixture with the potatoes. Coat the potatoes well. Serve at room temperature.

Notes

Salt water: Add salt to the water before boiling the potatoes. This will give the potatoes a boost of flavor.
Dry potatoes: After boiling, pat your potatoes dry with a paper towel to remove any excess water. This will ensure that the coating mixture clings to the potatoes and it does not become soggy.
Try other potatoes: If you don't have any baby potatoes on hand, you can use ordinary potatoes instead. Slice them into small bite-size pieces.
Add hot water gradually: Add the hot water a spoonful at a time and mix to check if the consistency is correct before adding more. You should have a thick yet spreadable mixture that sticks to the potatoes well.

Nutrition