Parslied New Potatoes

I don’t know if it was because I used almond milk instead of cow’s milk, but this sauce just did NOT want to thicken up! I had to add a little bit of corn starch at the end to tighten it up. And after all that…I didn’t love it. These were kind of bland and really nothing special. SIGH.

rating: 5

Parslied New Potatoes
(Southern Living, June 2014)

serves 4-6
time needed: 45 min.


2 tablespoons butter
2 tablespoons canola oil
2 tablespoons all-purpose flour
2 1/2 cups milk (I used plain almond milk)
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon sugar
Salt and black pepper
2 pounds new potatoes, quartered, boiled until tender and drained
1/4 cup loosely packed fresh flat-leaf parsley, chopped


Melt butter with oil in a medium skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in milk and next 3 ingredients, and cook, whisking constantly, 5 minutes or until mixture thickens. Add salt and pepper to taste. Pour over potatoes; toss to coat. Sprinkle with parsley; serve hot.

photo (4)

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