The color contrast makes the dish more appetizing and pretty to look at. Red potato isn't one of those vegetables that I normally have on hand, and it doesn't come to mind easily for me, but it should because I could use to eat more potassium.
Here is how to whip up this wonderful side dish for any day, or any special occasion dinner party.
6 medium red potatoes, boil for 5/10 minutes and cut into 1/2-inch chunks
2 tablespoons canola oil
1/2 tablespoon of parsley leaves cut into half inches / or dry parsley flakes
1 teaspoon minced garlic
In a skillet, heat oil over medium heat. Add minced garlic and cook until tan color. Add potatoes; stir-fry for 10 minutes or until soften. Stir in parsley leaves and cook for 5 minutes longer. Potatoes should be perfect between the first boil and the stir-fried. You are ready to serve the dish.