PARSLEY POTATOES RECIPES

Name: Parsley Potatoes
Prep time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 10 to 12 new potatoes, about 1 1/2 pounds; 2 tablespoons butter or margarine, melted; 1 tablespoon chopped fresh parsley; Salt and pepper

PARSLEY POTATOES RECIPE - BETTYCROCKER.COM

Parsley Potatoes Recipe - BettyCrocker.com image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 4

Ingredients

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

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.

Nutrition Facts : Calories 185 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 300 mg

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

Ingredients

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

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