There’s more to do with potatoes than baking, frying or mashing. But when you encounter a bag of freshly dug new crop potatoes sometimes, there’s nothing better than the familiar comfort of a go-to dish. This simple recipe comes to you courtesy of


12 small red potatoes
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
3 teaspoons olive oil (divided)
salt and pepper


Scrub the potatoes well.
Pare a 3/4″ strip around the middle of each potato (this is just to give you a little contrast in color).
Place potatoes in a saucepan, cover with water and bring to a boil.
Simmer covered for about 20 minutes or until tender.
Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
In a non stick frypan add the remaining oil over medium heat.
Add garlic,cook approximately 1 minute.
Add parsley, salt& pepper, mix well.
Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.


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