Potatoes With Parsley And Green Onions Recipes

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POTATOES WITH ONIONS AND PARSLEY



Potatoes with Onions and Parsley image

My dad was in WWII and was a cook in the army. He was an awesome cook and one of the dishes he made for us that I loved were the delicious tender potatoes, my mom made them also. From what I remember here is my version of how they were prepared.

Provided by Gia Peterkin Trower @peterkig

Categories     Vegetables

Number Of Ingredients 7

6-9 - yellow or yukon gold potatoes
2 clove(s) garlic
1 tablespoon(s) olive oil
3 tablespoon(s) butter
1 teaspoon(s) parsley flakes
1 medium onion
- salt and pepper to taste

Steps:

  • In a large skillet, melt the butter and 1 tablespoon of olive oil. Slice the onions and garlic and cook in the pan until tender.
  • While the onions are cooking, peel, wash and dry off potatoes, cut them in half and then make slices about 1/2" thick. Lay the potatoes on top of the onions, cover and cook on a low heat. The trick to these potatoes are to cook on a low heat covered and add a little bit of water at a time once the liquid is almost evaporated.
  • When you see the potatoes turn transparent, stir and add parsley, salt and pepper. Cover and continue to cook on low watching the liquid. Add a little bit of water and 2nd tablespoon of olive oil when the liquid is almost gone.
  • Keep the skillet covered, stirring occassionally. When the potatoes are tender, throw in about 1/4 cup of frozen peas (optional) and continue to cook about another 10 minutes or until the potatoes are nice and tender and at this point will have a nice gravy.

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

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

FRIED PARSLEY BUTTERED POTATOES & ONIONS - CASSIES



Fried Parsley Buttered Potatoes & Onions - Cassies image

Everyone loves these simple potatoes. Season to your liking... They are very tasty and satisfying. Enjoy! My photos

Provided by Cassie *

Categories     Potatoes

Time 50m

Number Of Ingredients 8

6 - 8 medium potatoes, peeled, quartered and boiled in salt water till fork tender
1 medium onion, cut in half and sliced
1 stick butter
salt and pepper to taste
1 tsp cajun seasoning
1 1/2 tsp garlic salt w/ parsley
1/4 c bacon grease ( optional ) or oil - more if necessary
1 - 2 Tbsp parsley

Steps:

  • 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
  • 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
  • 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
  • 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
  • 5. Add the parsley, stir evenly and serve.

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY



Crisp Smashed Potatoes With Fried Onions and Parsley image

Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/4 pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
1/3 cup chicken fat, olive oil or peanut oil
Freshly ground pepper
2 tablespoons unsalted butter
1/2 small yellow onion, thinly sliced into rings
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
Flaky sea salt
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  • Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
  • Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  • Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  • Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN ONION POTATOES



Green Onion Potatoes image

Make and share this Green Onion Potatoes recipe from Food.com.

Provided by SharleneW

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
3 potatoes, peeled,cut in half and sliced
1 teaspoon butter
1 clove garlic, smashed and chopped
2 green onions, sliced
1 tablespoon chopped parsley
1 dash paprika
salt and pepper

Steps:

  • Heat oil in large frying pan.
  • When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
  • Season well and add butter.
  • When melted, stir in garlic, onions and remaining ingredients.
  • Cook 3 to 4 minutes, uncovered, over medium heat.
  • Serve immediately.

POTATOES WITH PARSLEY AND GREEN ONIONS



Potatoes with Parsley and Green Onions image

Provided by Sandra Rudloff

Categories     Herb     Potato     Side     Quick & Easy     Bon Appétit     California

Yield Serves 4 to 6

Number Of Ingredients 4

1 cup sliced green onions (about 5)
1 cup coarsely chopped Italian parsley
1/3 cup olive oil
2 to 2 1/4 pounds medium-size red potatoes, rinsed, unpeeled

Steps:

  • Using knife, finely chop green onions and parsley together on cutting board. Transfer to small bowl. Mix in oil.
  • Meanwhile, cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Cut potatoes into 1-inch cubes; place in large bowl. Season potatoes generously with salt and pepper. Mix in green onion mixture. Serve hot, or let stand up to 2 hours and serve at room temperature.

ROASTED TATER ROUNDS WITH GREEN ONIONS & TARRAGON



Roasted Tater Rounds with Green Onions & Tarragon image

I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. -Ally Phillips, Murrells Inlet, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

4 pounds potatoes (about 8 medium), sliced 1/4 inch thick
Cooking spray
2 teaspoons sea salt
1 teaspoon coarsely ground pepper
6 green onions, thinly sliced (about 3/4 cup)
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
Olive oil, optional

Steps:

  • Preheat broiler. Place potatoes in a large microwave-safe bowl; spritz with cooking spray and toss to coat. Microwave, covered, on high 10-12 minutes or until almost tender, stirring halfway through cooking., Spread potatoes into greased 15x10x1-in. baking pans. Spritz with additional cooking spray; sprinkle with salt and pepper., Broil 4-6 in. from heat 10-12 minutes or until golden brown, stirring halfway through cooking. In a small bowl, mix green onions, parsley and tarragon. Sprinkle over potatoes; toss to coat. If desired, drizzle with olive oil.

Nutrition Facts : Calories 185 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.

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