PARSLEY POTATOE RECIPE RECIPES

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EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES



Easy new potato salad recipe | Jamie Oliver potato recipes image

Get creative with the classic potato salad – this one has a lovely fresh tang

Total Time 30 minutes

Yield 8

Number Of Ingredients 6

1 kg new potatoes scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots very finely chopped
1 handful fresh flat-leaf parsley roughly chopped

Steps:

    1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
    2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
    3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, FatContent 9.4 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.45 g salt, FiberContent 1.4 g fibre

SUPER SIMPLE SCALLOPED POTATOES RECIPE: HOW TO MAKE IT



Super Simple Scalloped Potatoes Recipe: How to Make It image

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 10 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon minced fresh thyme, optional
3 pounds russet potatoes, thinly sliced (about 10 cups)
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 353 calories, FatContent 27g fat (17g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 390mg sodium, CarbohydrateContent 26g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
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    1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
    2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
    3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
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