Monday, 4 July 2016

New Potatoes with Garlic Scapes & Parsley

When we pulled our finished early peas, we had a lot of potato plants left which were growing up amongst them as weeds, as the bed had been planted with potatoes last year. We always miss a bunch, and up they come. We dug them out, and a good few of them were Envol* and had set usable sized potatoes already. Enough to make this dish, which will win no beauty contests but which was really delicious. It takes 2 pots, for which I apologize, but I do think the results are worth it. 

4 servings
30 minutes prep time


250 grams (1/2 pound) new potatoes
1/2 cup parsley
4 garlic scapes
3 tablespoons unsalted butter
1 tablespoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper to taste

Wash and trim the potatoes; if they are uneven in size cut the larger ones in halves or quarters to match the smaller ones in size. Put them in a pot with water to cover. Bring them to a boil and boil them  until they are tender; 15 to 20 minutes.

Wash the parsley and garlic scapes. Trim the tough thin end from the garlic scapes and cut them into inch-long pieces. Put them in a food processor with the parsley and process until finely chopped.

Five minutes before the potatoes are done, put the butter in a small pot and bring it up to a simmer. Simmer it for a few minutes, until it browns. Add the parsley and garlic scapes, the vinegar, salt, and pepper. Mix well and keep on the heat for another minute or so to wilt the parsley and garlic scapes.

Meanwhile, the potatoes should be done. Drain them but keep them in the pot and return them to the stove. Scrape the herb and butter mixture over them, and mix well. Keep mixing until the mixture is well distributed and any liquid in it is absorbed by the potatoes. Serve 'em up!





*And one lonely Red Thumb.

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