Good Food Project Recipe of the Month
Cajun Seasoned Red Potatoes with Butter and Parsley
Red Irish potatoes are planted in January and February in central Louisiana and harvested in May. Many of Good Food Project partner gardens harvested an abundance of red potatoes this month. A favorite recipe used at our annual potato dig and fish fry are these spicy Cajun-style "new" potatoes with butter and fresh parsley.
1 1/2 - 2 pounds red potatoes washed and quartered
2 Ounces Cajun Crab boil (garlic and onion flavored is good)
2 Sticks salted butter - clarified
1/4 Cup chopped flat leaf parsley
Salt and pepper to taste
Place potatoes in a large stock pot and cover with about 2 inches of cold water - bring to a boil - add 1 teaspoon salt.
to a rolling simmer and cook until fork tender and skin is pulling away from potato (about 20 minutes)
While potatoes are boiling, heat butter in a small sauce pan on low until milk solids form on top - remove solids with a spoon until butter is clear.
5. Drain potatoes well
Place potatoes in a 9X13 baking dish - salt and pepper to taste, use a seasoning salt of your choice like Lawry's or Mrs. Dash - sprinkle with parsley and then drizzle butter - serve immediately as a side or wrap tightly and heat on a low-oven to serve later
Serve as a Nutritious Side Dish