When I was younger and we often visited the Ohio Valley where my family is from, we would go to this small German restaurant that was owned by my dad’s former teacher and her husband. I believe she was his Home Economics teacher. They served the most incredible parsley potatoes and I seriously could eat them every single day for the rest of my life! Every once in a while, my dad will make parsley potatoes and while his are very good, I don’t think it will get any more authentic than what we ate back in the valley.
Last fall, I had a craving for some buttery parsley potatoes and whipped these up. I cannot believe it took me this long to write up the recipe and share with you all! I’ve been on a huge hemp seed kick and got an idea to add them in for some extra nutrition and protein – and wow do they go great in this dish!
Now that we are in March, this is an easy dish to serve on St. Patrick’s Day (or just any week night dinner)!
For St. Patrick’s Day, I usually make Colcannon, but as long as I have potatoes in some form, I’m a happy girl.
Let’s dive into the recipe..
Ingredients
- 2 lbs. baby potatoes
- 1 tsp salt
- 3 tbsp salted butter, sliced
- 1/4 cup raw hemp seeds
- 1/3 cup parsley, finely chopped
- 3 cloves garlic, minced
Instructions
- In a large saucepan, add potatoes (cut in half or whole), then fill with water until it is slightly above the potatoes.
- Over medium-high heat, bring to a boil. Then add salt and reduce heat to low. Cook until potatoes are tender (about 25 minutes).
- Remove from heat and drain. Then add butter, hemp seeds, parsley and garlic. Mix until well combined. Add additional butter if needed + more salt and pepper to taste.
- Serve warm and enjoy!
