A favorite family recipe for vegan lemon parsley potatoes is an herbaceous, lemony, garlicky and comforting side dish. Serve these at your next picnic or on Octoberfest with my Seitan Schnitzel for a German-inspired feast!
When I bite into a potato there is a flash of memory:
My son’s tiny round hand digging beneath the earth and pulling out a handful of dirt crusted new potatoes. The spray of the hose and his giggles as we wash them together and run to the kitchen.
My aunt popping a teensy new potato into my waiting mouth as I sit on her steamy kitchen counter watching her cook. The burst of red skin, the sweet soft interior.
The trick with potatoes is to dress them while they are still hot. I learned that trick from my Aunty Helle in Denmark. They will soak that marinade right up and still retain their moist fluffy interiors. She was the potato whisperer. I don’t believe I ever ate a dinner at her long wooden table that didn’t have a platter of potatoes: scalloped (Flødekartofler), brown butter caramelized potatoes (Brunede Kartofler), sour cream drenched potato salad (Kold Kartoffelsalat), a pile of plain boiled potatoes, or these vegan lemon parsley potatoes. The main difference between hers and mine is I’ve upped the garlic and changed out the rapeseed oil for olive oil. Use any oil you love and you can’t go wrong.
My Aunt Helle’s top 10 Potato tips:
- Dress potatoes while they are hot!
- Par boil potatoes before you roast them (you have more control over the final texture this way)
- Always salt your water
- Place the potatoes in cold water and bring them up to a boil
- The smaller you cut them the faster they cook and the more uniform the texture.
- Remove potatoes from the heat when just barely fork tender as they will keep cooking for a few minutes. You can place a kitchen towel over the potatoes and they will steam a little longer.
- Never over mash potatoes or put them in a mixer or you will have a gummy gluey mess
- Use the right potato for the job.
- Buy your potatoes with dirt still attached if possible and only wash them just before cooking. You’ll be amazed at how moist they are.
- Never peel potatoes as that is the best part, but if you must place the skins in a bag with other vegetable skins and freeze until you have enough to make stock)
Check out my Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
A refreshing lemon garlic potato dish that tastes equally well hot or cold. Serve this as a side dish at your next cook out.
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Place your sliced new potatoes in a large pot and cover with cold water. Make sure he water goes 1 inch above the potatoes. Season the water with a few pinches of salt.
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Bring to a boil and reduce the heat to a simmer. Simmer the potatoes until fork tender about 15 minutes. Drain. Let them sit in the colander 4 minutes while you make your dressing.
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Whisk together the olive oil, lemon juice, garlic and mustard until emulsified. Pour into a large bowl and add your chopped parsley, red onions and capers. Toss in the potatoes and mixx well. Add salt and pepper to taste. Serve hot or cold.
There was never a meal at Aunt Helle’s house that didn’t include potatoes, except for the time I rashly made a spaghetti dinner for her and Uncle Torben. (That didn’t go down too well.) I love boiled potatoes but I struggle not to over- or undercook them. I can’t seem to get it right. I’ll follow your timing advice from now on.