I skipped out on Gardening Club tonight since it was raining. Hubs still took our son to his baseball game since we didn't receive a phone call saying it was canceled, probably because it just a really light rain. It's been a long, long time since I last made this side dish. We had it with celery & carrot sticks and salisbury steak (a good ol' fashioned frozen dinner that I didn't make unless you count heating it up in the microwave. :)
Parsley New Potatoes
12 small red potatoes, scrubbed
1 Tbsp olive oil, divided
2 cloves garlic, minced
2 Tbsp finely chopped parsley*
1/2 tsp salt
1/2 tsp ground black pepper
Scrub potatoes under cold water. Peel a strip of peel around each potatoe, leaving skin on tops and bottoms of potatoes. Place in a large saucepan and cover with water. Bring to a boil over medium heat and simmer, uncovered, until tender, about 20 minutes, and drain. Place potatoes in large bwl. Add 2 tsp oil. Toss to coat. In a large nonstick skillet, cook garlic in remaining oil over medium heat, stirring, 1 minute. Add parsley, potatoes, salt and pepper. Cook 1 minute, stirring. Place potatoes in a serving dish; serve immediately.
*You can also add 2 tsp chopped fresh rosemary to the skillet with the parsley, or sprinkle potatoes with a little paprika before serving. You also can use dried herbs instead of fresh; just reduce the measurements by half or to your taste.
My daughter really, really loved the potatoes. I gave her a little bit of ranch dressing, but instead of using it for her carrot & celery sticks, she dipped her potatoes into the dressing. If it works!