Maybe it’s the Irish in me, but I LOVE potatoes! Every week I buy a plethora of different colored potatoes. Red potatoes are some of my favorite! This recipe is easy, affordable, and so delish! Give it a try!
Parsley Red Potatoes
1 five pound bag organic red potatoes
1 cup low sodium oil free organic vegetable broth
1 bunch organic cilantro
½ cup organic green onions
1 tsp pink Himalayan salt
Wash and put the red potatoes on a cookie sheet. Stab each of the potatoes several times with a knife to make heat venting holes. Bake at 350 degrees in an oven for anywhere between 1 hour to 1 hour and 20 minutes, or until the potatoes are fully baked. Remove the potatoes from the oven and chop them into bite-sized pieces with a fork and knife. Be careful not to burn yourself. Hot potato! In a stainless steel pot, add the vegetable broth and bring to medium heat. Add the green onions, cilantro, chopped potatoes, and salt. (Or even better, save the salt to add at the table, typically using less salt as it goes on the top of your food and touches your tongue.) Stir until the green onion and cilantro are cooked to taste. Serve with salad and corn on the cob if you like. Yummy!