Parsleyed Potatoes Recipes

THE BEST BUTTERY PARSLEY BOILED POTATOES

Steps:

• Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
• Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes.
• Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

PARSLEY NEW POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

PARSLEY POTATOES

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.

PARSLEYED POTATOES (PARSLEY POTATOES)

Steps:

• 1. Wash and remove any sprouts or bad spots from the potatoes. If using thin-skinned potatoes(e.g. red, new, or Yukon gold potatoes), leave the skin on. If using thicker-skinned potatoes (e.g. Russet), peel them.
• 2. Cut the potatoes into 3/4 inch dice. Place in a microwave-safe dish, add water to about 1-inch deep. Cover and microwave until the potatoes are almost done. Time varies depending on amount of potatoes and strength of microwave oven but takes about 10 minutes for 2 large servings.
• 3. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Chop the onions and saute in the melted butter, stirring occasionally to promote even cooking.
• 4. When the potatoes are soft, much of the water will have been absorbed. Use a slotted spoon to add the potatoes to skillet with the onions, leaving as much water behind as possible. Let the potatoes saute for about 2 minutes to brown slightly on one side.
• 5. Finely chop the parsley (and, optionally, zest the lemon). Add these to the skillet and toss to mix thoroughly. Allow this to heat through for about 2 minutes. Taste, and season with salt and pepper.
• 6. While the potatoes are heating through, you have just enough time to heat some pre-cooked smoked sausage in the microwave. Offer a dollop of mustard with the sausage and dinner is served.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

PARSLEYED POTATOES

Steps:

• Using a vegetable peeler or paring knife, peel middle of each potato.
• Place potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into center of potatoes meets only slight resistance, about 20 minutes.
• Drain potatoes in a colander; return to warm saucepan. Toss with butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

MOM'S PARSLEY POTATOES

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.

CLASSIC PARSLEY POTATOES

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.

PARSLEYED POTATOES

Steps:

• For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
• Wash the potatoes and place them in a saucepan with water to cover. Add the salt, bring to a boil and simmer for about 15 minutes or until cooked.
• Drain the potatoes, add the pepper, butter and parlsey. Toss well and serve hot.

EASY POTATOES WITH PARSLEY

Steps:

• With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
• Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

PARSLEY SMASHED POTATOES

Steps:

• Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.

PARSLEY POTATOES

Steps:

• Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
• Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.