English Parsley Potatoes Recipes

PARSLEY POTATOES

Parsley Potatoes image

The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

Ingredients

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts :

PARSLEY POTATOES

Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

CLASSIC PARSLEY POTATOES

Classic Parsley Potatoes image

Provided by Florence Fabricant

Categories easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 1/2 pounds small new potatoes, peeled
Salt
2 tablespoons unsalted butter
2 tablespoons finely minced flat-leaf parsley
Freshly ground black pepper

Steps:

Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.
Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams

MOM'S PARSLEY POTATOES

Mom's Parsley Potatoes image

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

ENGLISH PARSLEY POTATOES

English Parsley Potatoes image

A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

Provided by bluemoon downunder

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

900 g new potatoes, washed, unpeeled, boiled until cooked through
1 yellow onion
2 garlic cloves, finely chopped
50 g unsalted butter
2 tablespoons plain flour
300 ml reduced-sodium vegetable broth
300 ml low-fat double cream
1 teaspoon dried thyme
1 bunch parsley, stalks removed, finely chopped
1 tablespoon Worcestershire sauce
1 egg yolk
salt & freshly ground black pepper, to taste

Steps:

Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
Stir in the flour and cook for 1 minute.
Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
Sprinkle with the remaining parsley and serve.

Nutrition Facts : Calories 307.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 74.1, Sodium 61.1, Carbohydrate 46.8, Fiber 5.7, Sugar 3.4, Protein 6.1

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