Parsley Potatoes

Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp.

Avoid bunches that have leaves that are wilted or yellow as this indicates that they are either overmature or damaged. Just like with other dried herbs, if you choose to purchase dried parsley flakes, try to select organically grown parsley since this will give you more assurance that the herbs have not been irradiated.

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

By http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

Parsley Potatoes

Recipe adapted from Real Mom Kitchen

Ingredients:

2 large potatoes, scrubbed, unpeeled and chopped

2 tablespoons butter

salt and pepper, to taste

1/4 teaspoon garlic powder, or to taste

1/4 teaspoon onion powder, or to taste

2 tablespoons parsley

Directions:

Boil potatoes until fork tender. Drain, place potatoes back into pan. Add butter and remaining ingredients. Stir until butter melted. Serve and enjoy!

You may also like these recipes:

http://www.christinespantry.com/2012/06/debos-coconut-fried-shrimp.html

http://www.christinespantry.com/2012/05/mushroom-swiss-burgers.html

http://www.christinespantry.com/2012/05/debos-shrimp-pita.html