Parsley (forget the sage, rosemary, and thyme) livens up these red potatoes

Using up fresh parsley is one of the toughest “leftover” struggles of my fridge. After I chop a few springs of parsley for an initial recipe, I tend to forget about the remaining bunch. Then it gets wilted and shoved under something else in the vegetable bin. Then it’s bound for the compost. Pity. Fresh parsley adds so much flavor to food.

I also had a terrific supply of baby red potatoes. I made one dish with them, but it didn’t begin to exhaust my amount.

I can’t remember how it popped onto my screen (perhaps an ad accompanying Facebook), but one afternoon there it was—a recipe for Potatoes with Yogurt Sauce (from a food website called bellamiento). It called for two tablespoons fresh parsley as part of a yogurt-based dressing for cooked red potatoes. I was in business.

We really enjoyed this dish—a different way to serve red potatoes. They went with everything. The topping made with the yogurt was great. And yes, the parsley supply was put to good use.

Potatoes with Yogurt Sauce

1 quart baby red potatoes

4 tablespoons butter

salt (or salt substitute)/pepper

6 ounces plain nonfat yogurt

1 small lime, juiced

2 tablespoons parsley, chopped, divided

Preheat oven to 425 degrees. Spray a 10-inch-by-7-inch oven-proof dish with nonstick cooking spray. Set aside. Using a small paring knife, cut a small slit across the top of each potato. Transfer potatoes to baking dish. Season with salt and pepper. Dot butter randomly across top of potatoes. Loosely cover dish with foil; bake for about 35-40 minutes or until potatoes are fork-tender. Into a small bowl add yogurt, lime juice, and 1 tablespoon parsley. Season with salt and pepper. Mix together until well-combined. Drizzle sauce over potatoes. Garnish with remaining tablespoon of parsley. Makes 4-6 servings.