I love potatoes. Really. Desert Island and I could pick only one food to eat for the rest of my life it would be potatoes. They are so versatile! I'll eat them every which way I can. Scalloped. Hash Browns. Au gratin. Roasted potatoes with lemon and herbs. Home Fries (yes, they're different than hash browns). Regular baked. Twice baked. Mashed (of course). French Fries (duh). Smashed potatoes you roast in the oven with cheese and truffle salt. Potato chips. You say potato - I'm in! So when I had these red bliss potatoes with garlic, ginger and parsley? I was in potato heaven!
Laura's old recipe for red bliss potatoes stuck with me
So years ago, when my friend Laura made these potatoes one night for dinner - I flipped out. The pairing of ginger with the potatoes was weird and I didn't think I would like it. Red bliss potatoes with garlic, yes. Adding ginger? Wasn't so sure. Well, let me tell you something: these potatoes are amazing! I don't often make red bliss potatoes but when I do I remember why. They're so soft and creamy, yet sturdy enough to toss around a bowl with other ingredients. They're prettier, right? Don't they look better than brown potatoes? Don't get me wrong: push comes to shove and I had to specify a potato type in my Desert Island scenario - I would choose Russet every time.
Nevertheless, red bliss potatoes are a fantastic option for a dinner side dish. This red bliss recipe comes together very quickly and is really easy to make. The combination of ginger, parsley and garlic is divine. And bonus: we're not using butter, but olive oil for this so we can feel a little better about our waistlines. I think this dish works great served alongside baked chicken breast, chicken thighs, pork chops, or steak.
Ode to Potatoes When I think of culinary bliss I think of you, When I can’t have you I feel so blue. We have so many memories to share, The time I mashed you and you didn’t even care. I slice, and cube and sauté, With you there’s always a new way. My desert island pick, Potato on a stick? I better write that one down, I’m just a girl from Beantown. Except I don’t care for beans, It’s always potatoes… by any means. So I’ll leave you with this, Ginger, garlic and parsley with the lovely Red Bliss.
Are you obsessed with potatoes like me? Good, here you go:
- Crispy Smashed Potatoes with all the Fixin's
- Fancy French Fries with Garlic Butter & Parmesan
- Potato Bacon Croquettes with Gorgonzola Bechamel
- Mom's Amazing Potatoes Au Gratin
- Fantastic Mashed Potatoes
- Yukon Potatoes w/Fried Onions, Garlic, Cumin & Tumeric
- Roasted Sweet Potatoes w/Toasted Hazelnuts
- One Pan Sausage, Potatoes Peppers & Onions
Red Bliss Potatoes with Ginger, Garlic Parsley
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 6 1x
Description
Red bliss potatoes are a fantastic option for a dinner side dish. This red bliss recipe comes together very quickly and is really easy to make. The combination of ginger, parsley and garlic is divine. Enjoy!
Ingredients
- 7 red bliss potatoes
- 3 inches of ginger
- ½ bunch parsley
- 2 cloves of garlic
- ⅓ cup olive oil, more if needed
- salt to taste
Instructions
- Start by heating a pot of water on high heat.
- Cut your red bliss potatoes in half, then into 4 pieces (see video).
- Add potatoes to pot of water and bring to a boil (approx 10 minutes). After you reach the boiling point, cook the potatoes for 8-10 minutes. Do a fork test to make sure cooked through.
- While potatoes are boiling grate your ginger on a microplane or box grater.
- Chop ½ a bunch of parsley.
- Finely dice two cloves of garlic.
- Put olive oil in a pan with heat on low-to-medium.
- Add ginger, stir and let sizzle for a couple of minutes.
- Fork test your potatoes. When tender all the way through they are done.
- Add parsley to ginger and olive oil, stir and let cook for a minute or two.
- Add garlic and cook just until fragrant – about a minute or so.
- Drain potatoes and put in a large bowl.
- Add parsley, ginger, garlic mixture to potato bowl and mix to coat potatoes.
- Salt to taste.
- Eat the Bite.
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