Buttery New Potatoes With Leeks And Parsley Recipes

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PARSLEY SMASHED NEW POTATOES



Parsley Smashed New Potatoes image

Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings, scant 1 cup each

Number Of Ingredients 7

2 pounds new or baby red potatoes (1- to 2-inch diameter), large ones quartered
2/3 cup low-fat plain yogurt
2 scallions, cut in half lengthwise and finely chopped
1/4 cup finely chopped fresh parsley
2 tablespoons butter, softened
3/4 teaspoon salt
White or freshly ground black pepper to taste

Steps:

  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Nutrition Facts : Calories 159, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 12 milligrams, Sodium 321 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 4 grams

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY



Buttery New Potatoes with Leeks and Parsley image

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
  • Gently stir in warm potatoes; season with freshly ground black pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY



Buttery New Potatoes with Leeks and Parsley image

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Provided by Land O'Lakes

Categories     Saute Express® Saute Starter

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
  • Gently stir in warm potatoes; season with freshly ground black pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY



Buttery New Potatoes with Leeks and Parsley image

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Provided by Land O'Lakes

Categories     Saute Express® Saute Starter

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
  • Gently stir in warm potatoes; season with freshly ground black pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY



Buttery New Potatoes with Leeks and Parsley image

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Provided by Land O'Lakes

Categories     Saute Express® Saute Starter

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
  • Gently stir in warm potatoes; season with freshly ground black pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g

CRISPY POTATOES AND LEEKS



Crispy Potatoes and Leeks image

These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods.

Provided by Sharon123

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

4 tablespoons butter, divided
2 large leeks, thinly sliced (about 2 cups)
2 large russet potatoes, unpeeled (about 1 1/2 pounds)
1 cup chopped green onion
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 teaspoons olive oil, divided
parsley, chopped- to garnish

Steps:

  • Melt 1 tbls. of butter in a heavy large nonstick skillet over medium heat. Add leeks; cook 3 minutes or until soft. Place in a large bowl and cool. Reserve skillet.
  • Shred potatoes using food processor or grater, working quickly to avoid discoloration. Rinse potatoes under cold water; pat dry with paper towels. Place in the bowl with the leeks. Add green onions, salt, pepper and thyme. Toss to combine.
  • Spray a 11"x7" baking dish with nonstick cookiing spray. Heat 1 1/2 tbls. of the butter and 1 1/2 teaspoons of the oil in the same skillet over medium high heat until melted and hot. Spoon half of the potato mixture into skillet, and cook 5-8 minutes or until potatoes are tender and golden brown, stirring frequently. Spread evenly in baking dish. Repeat with remaining butter, oil, and potato mixture.(Potatoes can be made to this point oup to 1 day ahead. Bring to room temperature before reheating).
  • Heat oven to 350*F. Bake 20 minutes or until heated through. Heat broiler; broil 4-6 minutes or until top is browned and slightly crisp. Sprinkle with fresh chopped parsley. Enjoy!

PARSLEY NEW POTATOES



Parsley New Potatoes image

These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.-Suzanne Cleveland, Lyons, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds small red potatoes
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup minced fresh parsley, divided
1/2 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY



Buttery New Potatoes with Leeks and Parsley image

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Provided by Land O'Lakes

Categories     Saute Express® Saute Starter

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
  • Gently stir in warm potatoes; season with freshly ground black pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g

POTATO SOUP WITH LEEKS, BLOOD SAUSAGE, AND PARSLEY



Potato Soup with Leeks, Blood Sausage, and Parsley image

The potato and the leek are happy bedfellows, as anyone who has eaten a good vichysoisse will know. Softer than potato and onion, more graceful than a chowder, warm potato and leek soup has a peaceful, almost soporific quality. A silky, cool-weather soup that somehow manages to taste creamy and rich with only the smallest amount of butter and no cream in it.

Yield enough for 4 to 6

Number Of Ingredients 7

large leeks - 2
butter - 3 tablespoons (40g)
medium celery ribs - 4
floury potatoes - 14 ounces (400g)
light stock or water - 6 1/2 cups (1.5 liters)
parsley - a small bunch, chopped
blood sausage, boudin noir, or morcilla - 9 ounces (250g)

Steps:

  • Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds. Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter. Let them cook over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.
  • Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the potatoes and stir them in too. Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil. Decrease the heat so that the soup bubbles gently and partially cover it with a lid. It will take about twenty-five minutes for the potatoes to become truly tender. Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.
  • Cut the blood sausage into slices and grill until crisp. Ladle the soup into bowls and float the sausage slices on top.

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