Title: Purple Potatoes W/ Parsley
Categories: Vegetable Herb Side
Yield: 3 Servings

2	lb	Tiny potatoes; preferably
		. PURPLE
1/2	c	.to 3/4 cup Water
1	tb	.to 2 Tbsp Olive oil
1	c	Fresh parsley; minced
4	cl	.to 6 cloves Garlic; peeled
		. & minced

Garlic, parsley, olive oil and potatoes -- what could be healthier or more delicious??

DIRECTIONS:

Scrub the potatoes well and trim away any soft spots. Place them in a heavy skillet fitted with a lid. Add the smaller amount of water. Bring to a boil over high heat, then reduce the heat, cover, and simmer, adding more water if the potatoes begin sticking to the pan. When they are barely tender when pierced with a fork, lift the lid and evaporate any remaining water.

Add the olive oil, cover the pan, and continue cooking over moderate heat, shaking frequently to coat all sides of the potatoes.

Mix the parsley and garlic, toss them with the potatoes, and serve immediately.

Makes about 3 to 4 servings. ** The Herb Companion -- Jun/Jul 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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