Pretty Parsley Potatoes

Ok, yesterday I blogged about vegan chocolate chip banana oat muffins & last week I was shouting from the roof tops how great roasted cauliflower is especially as a potato substitute. Today, I’m back to the potato.  My mother, who studied nutrition at Cornell - so yes she’s a mom with a super duper degree - always taught be to eat balanced (read: alway have a protein, a veggie & a starch on my plate). I still try to cook & eat this way now. Potatoes are one of my favorite carbs & I don’t feel badly about eating them especially if they’re pretty with just the right amount of salt & butter.


These potatoes are so pretty that who ever you serve them to will have no idea how simple & (at least I think) fun to make! They would be a great side dish to serve for a romantic Valentine's Day dinner if you really want to impress your date at home.

Ingredients:

• 2 medium-large Idaho potatoes
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 handful of parsley with the leave separated individually
• salt & pepper

Make it!

1. Pre-heat your oven to 350.
2. Cut the potatoes into 1/4 inch thick rounds.
3. On a sheet pan (with at least an inch lip so the butter & oil don’t leak over the sides) add butter & oil.
4. Place sheet pan in the oven for 2-3 minutes or until the butter has melted with the olive oil.
5. Remove pan from the oven.
6. Place one leaf of parsley on middle of each potato round. Season each with salt & pepper.
7. Place potato rounds face down on the sheet pan with melted butter & oil. Make sure not to over lap them. You want to get a crust on them.
8. Sprinkle salt & pepper over the tops of all the potatoes.
9. Cook in the oven for about 10 minutes.
10. Carefully flip the potatoes over & cook for another 10 minutes.
11. When they are fork tender they are done.
12. Serve hot (with a protein & veggie of course).