Skillet Baby New Potatoes, Green Beans, and Parsley

I’m not a huge potato fan. Really. I don’t like mashed potatoes and even as a child I felt that they were generally a waste of space on my Thanksgiving plate. Or maybe just the receptacle for the tasty tasty gravy. However, that all goes out the window when I have fresh and delicious potatoes. As I’ve mentioned here before, freshly dug up potatoes are a whole different tuber from those purchased at the store. Weiser Family Farms in Southern California have the best ever. Really, ever. Purple Peruvians, German Butterballs, fingerlings, oh they are all so good.

Potatoes are also very much a comfort food, no? My parents were in a drunk driving accident many years ago (the other car was the drunken car I should point out) and I stocked the house during their recovery at home. When Alex Weiser saw me coming, he loaded me up with all varieties of potatoes and then took me around to several other farmers and suggested they “give” me some produce to aid in my parents’ recovery. I’ll take it. My dad’s heart surgery last year- again Alex loaded me up with German Butterballs knowing that these are his very favorite too. Well now I’m getting all nostalgic. Point is, you can’t beat a good potato.

While I can’t fly to LA every time I want Alex’s potatoes, I CAN get them straight from the earth at Green Gate Farms. And oh they really are so good. The potatoes leftover from the potato salad and the nicoise salad, got chopped up for an afternoon snack. Just an FYI: parsley, capers, and anchovy are delicious together. I used them on that artichoke dish some weeks ago, and again here in a different way.

Skillet Baby New Potatoes, Green Beans, and Parsley

8 baby new potatoes, cubed
optional: 1-2 green onions, sliced thin
15-20 green beans, cut in bit sized pieces
3-4 T parsley, chopped
1 T anchovy paste
1 T capers, roughly chopped
2 cloves garlic, chopped
optional: mushrooms (chantrelles, oyster, or morrels would be delicious)

Put 1 T olive oil in the skillet and heat over medium flame. Add the cubed potatoes and green onion and cook for 8-10 minutes over medium heat, stirring just every couple of minutes (leave them be for minutes at a time so they get a little browned).

Add the green beans and cook all for another 2-4 more minutes. Push the veggies to the side and add 1 T olive oil and dissolve the anchovies in that oil.

Add everything else and turn the flame to low, and cook everything together, stirring here and there for 3-5 minutes.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Salty and tagged , , , . Bookmark the permalink.

2 Responses to Skillet Baby New Potatoes, Green Beans, and Parsley

  1. Molly Cohen Yasuda says:

    I made these tonight and everybody loved them-16 months, 3.5 and two thirty somethings… Thanks Reb for the great recipe!

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