While the potatoes are roasting, combine the parsley, garlic, lemon juice, pinch of salt and cheese in the food processor. Blend until everything is chopped well, scraping down the sides a couple ...

At Greens, a vegetarian restaurant in San Francisco, Executive Chef Katie Reicher waits eagerly each year for the potaotes to ...

When you make potatoes en persillade, which means they're coated in a fragrant mixture of good olive oil, garlic, and plenty of parsley, you want the best potatoes you can find. Small new potatoes ...

Fill a large pot with salted water and bring to a boil over high heat. Boil potatoes until tender, about 18 minutes. Meanwhile, make the vinaigrette: In a large bowl, whisk together shallots ...

Melt the butter in a saucepan over a medium heat until it foams. Add the chopped potatoes and onions, season with salt and pepper, then stir well and cover with a butter wrapper or a piece of ...

Garbage collector Michael Speckin's favorite dish is potatoes and ham in parsley sauce. Here is his recipe. Add the roux to the milk, season with salt, and add the parsley. Bring the sauce to the ...

Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.