Easy Parsley Potatoes Recipe Recipe For Deviled

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DEVILED POTATOES



Deviled Potatoes image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 9

8 red-skinned potatoes, about 2 inches in diameter
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
5 tablespoons mayonnaise
1 tablespoon relish
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus extra for garnish
1/4 teaspoon cayenne
Smoked paprika, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  • Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  • Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  • Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

PARSLEY POTATOES



Parsley Potatoes image

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

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, 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

SIMPLE LEMON PARSLEY POTATOES



Simple Lemon Parsley Potatoes image

For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.-Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 4

3 pounds small new red potatoes, quartered
1/2 cup butter, melted
3 tablespoons lemon juice
3 tablespoons minced fresh parsley

Steps:

  • Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

DEVILED POTATO BITES RECIPE BY TASTY



Deviled Potato Bites Recipe by Tasty image

Here's what you need: small yellow potatoes, chickpeas, lemon juice, garlic powder, dijon mustard, turmeric, tahini sauce, water, salt, pepper, paprika

Provided by Tasty

Categories     Snacks

Yield 10 bites

Number Of Ingredients 11

10 small yellow potatoes
15 oz chickpeas, 1 can
1 tablespoon lemon juice
1 tablespoon garlic powder
1 teaspoon dijon mustard
1 teaspoon turmeric
2 tablespoons tahini sauce
2 tablespoons water, add more as needed for creamier texture
salt, to taste
pepper, to taste
paprika, to taste

Steps:

  • Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
  • Sprinkle with salt, and spray with cooking oil.
  • Bake at 400˚F (200˚C) for 40 minutes, or until soft.
  • Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
  • In a food processor, combine all remaining ingredients.
  • Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
  • Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
  • Sprinkle with paprika or seasoning salt and chives.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams

SUNNY'S EASY ROSEMARY DEVILED POTATOES



Sunny's Easy Rosemary Deviled Potatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

One 3-pound bag little creamer Red Bliss potatoes
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup grained Dijon mustard
1/4 cup whole fat Greek yogurt or sour cream
Zest of 1 lemon
2 teaspoons minced fresh chives
Smoked or hot paprika, for sprinkling

Steps:

  • Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
  • Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
  • Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
  • Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

PARSLEY POTATOES



Parsley Potatoes image

Provided by Pierre Franey

Categories     easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

8 red waxy new potatoes, about 1 pound
Salt to taste if desired
1 tablespoon butter
1 tablespoon finely chopped parsley

Steps:

  • Cut the potatoes in half lengthwise. Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half. As the potatoes are prepared, drop them into cold water.
  • Drain the potatoes and put them in a saucepan. Add cold water to cover and salt. Bring to a boil and cook about 8 minutes or until tender. Drain.
  • Add the butter to the potatoes and toss. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 406 milligrams, Sugar 1 gram, TransFat 0 grams

EASY POTATOES WITH PARSLEY



Easy Potatoes with Parsley image

Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

4 pounds small new potatoes
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter, room temperature
1/4 cup chopped parsley

Steps:

  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

Nutrition Facts : Calories 210 g, Fat 6 g, Fiber 5 g, Protein 4 g

PARSLEY POTATOES



Parsley Potatoes image

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

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

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 :

PARSLEY POTATOES



Parsley Potatoes 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

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

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, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

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