Perhaps it’s the Irish in me, or perhaps it’s just fond memories from my childhood. In either case, when I’m thinking of a side dish that goes well with just about anything, I almost always turn to potatoes. Not only are they filling in their own right, but the earthy flavor and buttery texture of potatoes that are well prepared is something that makes a meal feel more”complete” somehow.
This recipe is one of the most versatile that I’ve come upon. Originally based on a method for making parsleyed potatoes, its very simplicity belies the perfection of the method and the amazing amounts of different variations that can come of it at a moments notice. The potatoes are steamed, not boiled, so achieving a perfect texture is child’s play, and no oil or salt need be added if you wish to omit it. The flavor can be changed completely by simply switching to a different selection of your favorite herbs, which allows for pairings with nearly any dish, or the flavor can be kicked up a bit and be served as a main course in itself.
Serving Size: 1
Amount Per Serving: Calories: 56 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 82mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 2g
What I would have done differently had I thought about it at the time:
The next time I make these I’ll change everything depending on what I’m serving them with, that’s the joy of this recipe. I’ve even gone as far as covering the potatoes with curry with amazing results.
Wanna kick it up? Toss in some halved chili peppers under the entire affair and let the steam carry a bit of heat throughout. (I wouldn’t suggest munching the peppers themselves, but they might make a nice garnish.)
Need butter with your potatoes? No problem, just toss the finished potatoes in a bit of melted butter or better yet melted herbed butter, before serving.
The choice is yours, and I hope you have fun with it.