As I have mentioned before, sometimes even when you are dedicated to eating healthy food, you need a shot of comfort food. The bad news is that most people tend to overdo once they step off the healthy path. The good news is that you can have comfort food that is not so bad for you, if you are willing to take time for its preparation. The following is a healthier alternative to old-fashioned new potatoes, smothered in a hearty brown gravy. I adapted this recipe from my husband's mother's version, which he loved but he liked this one even better.
What you need:
New potatoes or small-med potatoes cut into quarters
Olive Oil
3-4 cloves garlic, finely chopped*
One small onion, finely chopped*
(*The garlic and the onions should be chopped as finely as possible.)
2-3 Tablespoons unbleached or whole wheat flour
Salt and black pepper
1/2 cup water
Roast or cook the potatoes until completely done. If they are very small, cook whole. Quarter if larger but do not peel. Place in a casserole dish or roasting pan. Set aside.
Prepare the gravy by sauteeing the garlic and onions in the olive oil, until the onions are starting to brown slightly. Season with salt and pepper.
Reduce the heat slightly and continue to cook until well browned. Sprinkle the browning onion mixture with the flour, stirring all the time. If you sprinkle just a little at a time, you will not form lumps (or you can create a sort of roue by mixing the flour with some of the olive oil until very smooth and adding that to the onions. Make sure you stir constantly to mix throughly.)
Should the pan seems a little dry, just add a teeny bit more oil. Once your onions are throughly coated with flour, slowly pour in the water a little at a time. Again, keep stirring.
Let this cook down until thickened, over medium heat, making sure not to burn. Pour over the potatoes and bake for about 15 minutes at 325 degrees, to allow potatoes to absorb some of the flavor. Sprinkle with chopped parsley, if desired and serve.
