You know I like to talk about food, but I'm currently revolting against the food blogs that ramble on for a hundred paragraphs to give you a simple recipe so that they can collect as much ad revenue as possible. It's making me crazy. I just want you to enjoy good food as much as I do, so I wanted to share this delicious perfect-for-winter green potato recipe. This was originally a Cooking Community recipe from years ago. I love being able to share pieces of the hundreds and hundreds of recipes we've shared with our Community over the years. If you'd like more rustic farm recipes, be sure to check out our Cooking Community right here.
This recipe for green potatoes is a wonderful way to use up your homegrown potatoes in storage that need to be used! Or store bought new potatoes – those work wonderfully too!
I watched Hugh make these potatoes on River Cottage ages ago and though he never gave the recipe, I’d like to think this one is close. I loved the idea of dressing warm new potatoes in vibrant shades of creamy green. Though you can make use of any greens, I find parsley and spinach to be particularly wonderful. If you’d like to make the potatoes without any dairy products, substitute in olive oil instead.
3 pounds new potatoes
1 bunch parsley
1 bunch spinach
8 tablespoons melted butter
½ cup sour cream
1 tablespoon salt
1 garlic clove
Zest and juice of 1 lemon
- Boil a large pot of salted water. Add the potatoes into the water and boil them until fork tender.
- While the potatoes are boiling, combine the parsley, spinach, butter, sour cream, salt, garlic, and zest and juice of the lemon in a food processor. Process until the mixture is completely smooth. Set aside.
- Drain the potatoes and add them into a large bowl.
- Pour the green dressing over the top of the potatoes and stir to evenly coat them all. Season to taste with salt and pepper and serve immediately.
Yum! I can taste the fresh greens through the screen.
These look so so good, definitely plan to try them!
I have made these several times and really enjoy them. Once I used spicy pepper infused olive oil. Another time I boiled the potatoes and then browned them in butter so they had a lightly salted crust, and then I poured over the green mixture. I have used Greek yogurt each time and they are really lovely.