BOILED POTATOES WITH PARSLEY RECIPES

PARSLEY POTATOES RECIPE | ALLRECIPES

Parsley Potatoes Recipe | Allrecipes image

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

Provided by Hallie Guilfoyle

Categories Side Dish Potato

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

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, CarbohydrateContent 23.5 g, CholesterolContent 0.4 mg, FatContent 2.9 g, FiberContent 2.5 g, ProteinContent 4.3 g, SaturatedFatContent 0.5 g, SodiumContent 272.5 mg, SugarContent 1.9 g

BOILED RED-SKINNED POTATOES WITH PARSLEY RECIPE - NYT COOKING

Boiled Red-Skinned Potatoes With Parsley Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 small red-skinned potatoes, about 1 1/2 pounds
Salt to taste
8 parsley sprigs
1 bay leaf
3 tablespoons butter
3 tablespoons chopped parsley
1/4 teaspoon ground cumin
Freshly ground white pepper to taste

Steps:

Using a sharp knife, peel some of the skin, leaving a band for color.
Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 742, UnsaturatedFatContent 3 grams, CarbohydrateContent 151 grams, FatContent 10 grams, FiberContent 20 grams, ProteinContent 18 grams, SaturatedFatContent 6 grams, SodiumContent 2024 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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