Easy Parsley Potatoes Recipe Recipes Recipe For Hand

SIMPLE LEMON PARSLEY POTATOES

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.

PARSLEY POTATOES

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.

EASY POTATOES WITH 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.

EASY STEAMED PARSLEY NEW POTATOES

Steps:

• Clean the potatoes. If you were able to find the small ones, you won't have to cut them. Otherwise, cut the potatoes into fourths or halves, depending on their size.
• Place your steamer basket in a medium saucepan. Add water until just below the bottom of the steamer basket. You don't want the water touching the potatoes.
• Put the potatoes onto the steamer basket, cover the pan and place over high heat on your stovetop.
• When the water is boiling, turn down to medium-low heat and simmer for 10 to 20 minutes, depending on the size of the potatoes. They are done when they can be pierced easily with a fork.
• Carefully uncover the pot and spoon the hot potatoes into your serving dish. Immediately add the oil and toss until all the potatoes are coated.
• Then sprinkle with the salt and parsley while tossing to distribute evenly.
• Taste and add salt or parsley if you feel more is necessary. And if you want to add pepper to your liking, now is the time.
• Serve hot!

LEMON GARLIC PARSLEY ROASTED POTATOES

Steps:

• Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment.
• In a large bowl whisk together olive oil, butter, lemon juice, grated garlic, parsley, salt and pepper.
• Slice potatoes in half and add to olive oil/butter mixture; toss to coat. Spread evenly on parchment-lined baking sheet.
• Bake at 400-degrees F until done, about 35-40 minutes. Check doneness with a fork.

EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER

Steps:

• Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
• Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.

PARSLEY POTATOES

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.

PARSLEY POTATOES

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.

CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES

Steps:

• Slice all potatoes in half, place in a large pan, and cover with cool water.
• Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
• Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
• Mash by hand or with a hand mixer.
• Add salt to taste and enjoy!

POTATOES AND SAUSAGE WITH PARSLEY

Steps:

• Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
• Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.