Imagine the vibrant green of freshly chopped parsley mingling with the golden-brown hue of tender baby potatoes, their surfaces glistening with a light sheen of olive oil.
As you catch a whiff of the comforting aroma, a hint of tangy mustard blends with the subtle sweetness of applesauce, creating a delightful symphony of scents that evokes warmth and homeliness.
This dish has become a beloved staple in my household, especially during those frantic weeknights when time is short, or cozy Sunday suppers when the family gathers around the table.
I remember one particular evening when unexpected guests arrived, and this recipe saved the day. Its quick preparation and inviting flavors turned a potentially stressful situation into an opportunity for connection and enjoyment.
Whether you’re aiming for a quick yet satisfying meal or impressing guests with minimal effort, this dish is your go-to. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a tangy applesauce mustard drizzle.
- Uses pantry staples for a simple and quick side dish.
- Elevates any meal with a touch of freshness from chopped parsley.
- Cooks evenly with easy-to-manage baby potatoes.
- Adjusts easily to suit personal tanginess preferences.
Ingredients
- 1 pound baby potatoes — halved for even cooking
- 2 tablespoons fresh parsley — chopped for garnish
- 1 cup applesauce — choose unsweetened for a natural flavor
- 2 tablespoons Dijon mustard — adjust to taste for desired tanginess
- 1 tablespoon olive oil — for coating the potatoes
- 1 teaspoon salt — enhances flavor
- 1/2 teaspoon black pepper — freshly ground for best results
Step-by-Step Method
Boil the Potatoes
Boil the baby potatoes in a large pot of salted water. Make sure they’re submerged completely.
Cook them for 15-20 minutes until they become tender. To check for doneness, pierce a potato with a fork. If it slides in easily, the potatoes are ready.
Remember to choose potatoes of similar size to make certain they cook evenly.
Drain & Transfer
Drain the cooked potatoes using a colander. Shake off any excess water.
Transfer the drained potatoes to a mixing bowl promptly. This will help them retain heat and absorb flavors better.
Be cautious while handling the hot colander and bowl to avoid burns.
Toss with Seasoning
Add olive oil, salt, black pepper, and chopped parsley to the potatoes in the mixing bowl.
Toss them gently to coat evenly with the seasoning. Use a spatula or large spoon to make sure all potatoes are covered.
The oil will add moisture while the parsley infuses freshness.
Prepare the Drizzle
Combine applesauce and Dijon mustard in a small saucepan.
Stir them together over low heat using a whisk. Heat until well combined and slightly warm.
Adjust the mustard quantity to your taste if you prefer more or less tanginess.
Make sure the sauce is smooth without any lumps.
Drizzle & Rest
Drizzle the warm applesauce mustard sauce over the seasoned potatoes in the mixing bowl.
Use a spoon to distribute the sauce evenly. Transfer the potatoes to a serving platter immediately after drizzling.
Allow them to rest for 5 minutes before serving to let the flavors meld.
Serve & Enjoy
Serve the Parsley Potatoes with Applesauce Mustard Drizzle warm.
They make a delightful side dish for various main courses.
The combination of tender potatoes, fresh parsley, and tangy drizzle creates a balanced and flavorful experience.
Enjoy the dish with family and friends for a comforting meal.
Ingredient Swaps
- For a dairy-free option, replace olive oil with avocado oil or another preferred plant-based oil.
- If you don’t have fresh parsley, substitute with 1 tablespoon of dried parsley.
- For a spicier kick, swap Dijon mustard with whole grain mustard or spicy brown mustard.
- Use sweet potatoes or fingerling potatoes as an alternative to baby potatoes for a unique flavor twist.
- If applesauce is unavailable, you can puree fresh apples or use apple butter as a substitute.
You Must Know
- Boil potatoes evenly: Confirm that the baby potatoes are all of similar size to promote even cooking and achieve a uniform tender texture.
- Chop parsley finely: Use fresh parsley and chop it finely to maximize its flavor and confirm it coats the potatoes evenly.
- Adjust sauce tanginess: Customize the applesauce mustard drizzle by adjusting the amount of Dijon mustard to suit your preferred level of tanginess.
- Rest before serving: Allow the potatoes to rest for 5 minutes on the serving platter after drizzling the sauce to let the flavors meld together.
- Combine sauce ingredients gently: Heat the applesauce and Dijon mustard over low heat, stirring gently to avoid burning and confirm a smooth, well-blended sauce.
Serving Tips
- Pair with grilled chicken or pork chops for a complete meal.
- Serve on a rustic wooden platter for a charming presentation.
- Garnish with extra fresh parsley for a pop of color and freshness.
- Accompany with a side of roasted vegetables for added texture and flavor.
- Use decorative serving spoons to add an elegant touch to the presentation.
Storage & Make-Ahead
Parsley Potatoes with Applesauce Mustard Drizzle can be stored in the fridge for up to 3 days in an airtight container.
While the dish doesn’t freeze well due to the texture of potatoes changing upon thawing, the applesauce mustard drizzle can be made ahead and stored separately.
Reheating
To gently reheat parsley potatoes with applesauce mustard drizzle, use a microwave on low.
Alternatively, an oven at 300°F can be used.
A stovetop with low heat is also effective.
This helps maintain texture and flavor.
Cultural Significance of Applesauce
Although often overlooked, applesauce holds a special place in various culinary traditions and cultural practices. I’ve discovered its unique roles in kitchens worldwide, adding depth and warmth to many dishes.
Here are some intriguing ways applesauce is cherished:
- German Cuisine: In Germany, applesauce often accompanies potato pancakes, providing a sweet contrast to savory flavors.
- Jewish Traditions: During Hanukkah, applesauce is a classic topping for latkes, symbolizing the sweetness of the holiday season.
- American Baking: It’s a popular ingredient in American baking, used to add moisture and a natural sweetness to cakes and muffins.
- Health Conscious Cooking: Applesauce acts as a substitute for oils and fats in healthier recipes, without sacrificing taste.
These examples highlight applesauce’s cultural versatility and significance.
Final Thoughts
We hope you enjoy making and tasting these Parsley Potatoes with Applesauce Mustard Drizzle! Feel free to tweak the mustard drizzle to suit your taste and make this dish truly your own.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Baby Potatoes?
Sure, you can use sweet potatoes! I love their natural sweetness paired with the tangy drizzle. Just cut them into similar-sized pieces for even cooking. Let me know how it turns out—I’m sure it’ll be delicious!
How Can I Make This Dish Vegan?
To make it vegan, I’d replace the olive oil with a vegan butter alternative for added richness. Everything else is already plant-based, so you’re good to go! It’s a delicious, tangy, and herbaceous side dish.
What Wine Pairs Well With This Side Dish?
I’d recommend pairing this dish with a crisp white wine, like a Sauvignon Blanc. Its zesty notes complement the tangy mustard and sweet applesauce perfectly, creating a harmonious balance. You’ll love how invigorating it tastes together!
Are There Any Alternative Herbs to Parsley?
I’d suggest trying chives or dill for a fresh twist. Their unique flavors add a delightful dimension. Chives offer a mild onion taste, while dill brings a bright, tangy note. Experiment to find your perfect match!
Can I Add Other Vegetables to the Dish?
Absolutely, you can add other vegetables! I love tossing in steamed broccoli or roasted carrots for extra color and flavor. Just make sure they’re tender and complement the dish’s texture. It really elevates the whole experience!
Parsley Potatoes with Applesauce Mustard Drizzle
Equipment
- 1 Large pot
- 1 colander
- 1 Small saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 serving platter
Ingredients
- 1 pound baby potatoes halved
- 2 tablespoon fresh parsley chopped
- 1 cup applesauce
- 2 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil the baby potatoes in a large pot of salted water for 15-20 minutes until tender.
- Drain the potatoes using a colander and transfer them to a mixing bowl.
- Add the olive oil, salt, pepper, and chopped parsley to the potatoes and toss to coat evenly.
- In a small saucepan, combine applesauce and Dijon mustard and heat over low heat while stirring until well combined.
- Drizzle the warm applesauce mustard sauce over the potatoes in the mixing bowl.
- Transfer the potatoes to a serving platter and let them rest for 5 minutes before serving.
Notes
