PARSLEY-DILL POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
THE BEST BUTTERY PARSLEY BOILED POTATOES
Boiled baby red potatoes get an infusion of butter and parsley to make this super simple side dish one of my all-time favorites for any meal.
Provided by Heidi
Categories Side Dish
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 459 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PARSLEY RED POTATOES
These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.
Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 702mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
PARSLIED POTATOES
This is a Penzey's Spice recipe I picked up while in Dallas. A great recipe for a real meat and potatoes meal.
Provided by PaulaG
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and add the potatoes.
- Cook for 25 to 30 minutes or until potatoes are fork tender.
- Drain potatoes and place in large bowl.
- Melt the butter, stir in parlsey, paprika and salt.
- Mix well and finish off with a few grinds of black pepper.
- Serve and enjoy.
PARSLEY POTATOES
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
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 4
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, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
GARLIC & PARSLEY NEW POTATOES
It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top.
Provided by Bergy
Categories Potato
Time 38m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes well.
- Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
- Place potatoes in a saucepan, cover with water and bring to a boil.
- Simmer covered for about 20 minutes or until tender.
- Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
- In a non stick frypan add the remaining oil over medium heat.
- Add garlic,cook approximately 1 minute.
- Add parsley, salt& pepper, mix well.
- Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
- Serve.
PARSLEY POTATOES
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
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
BOILED PARSLEYED POTATOES
Potatoes are boiled for all sorts of reasons: to make mashed potatoes, or to slice or quarter for salads. But they are also delicious as is, as demonstrated by this simple side dish. The best potatoes for boil-and-serve are waxy types such as red potatoes or fingerlings; they will hold their shape better than starchy russets.
Yield Serves 4
Number Of Ingredients 4
Steps:
- Boil Place potatoes in a large saucepan and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat, then reduce heat to a simmer. Cook until the tip of a paring knife inserted into center of potatoes meets only slight resistance, 15 to 20 minutes.
- Drain and toss Drain potatoes in a colander and return to warm saucepan. Toss with butter and parsley, and season with pepper.
- Serve Transfer to a serving dish and serve immediately.
PARSLEY POTATOES
Categories Potato Side Fourth of July Picnic Quick & Easy Summer Potluck Parsley Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and cover with salted cold water by 2 inches in a 5-quart heavy saucepan. Simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander and toss in a bowl with butter, parsley, and kosher salt.
PARSLEYED POTATOES
A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds out a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
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.
PARSLEY POTATOES
The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
PARSLEYED POTATOES
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 2 grams, TransFat 0 grams
MOM'S PARSLEY POTATOES
My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.
Provided by Bibi
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g
BOILED RED-SKINNED POTATOES WITH PARSLEY
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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, Calories 742, UnsaturatedFat 3 grams, Carbohydrate 151 grams, Fat 10 grams, Fiber 20 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 2024 milligrams, Sugar 7 grams, TransFat 0 grams
BOILED POTATOES WITH PARSLEY AND DILL
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
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