Easy Steamed Parsley New Potatoes Recipes

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 NEW POTATOES

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.

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!

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY

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.

THE BEST BUTTERY PARSLEY BOILED POTATOES

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.

BABY POTATOES WITH BUTTER & FRESH HERBS

Steps:

• Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
• Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
• Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
• Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!

PARSLEYED STEAMED POTATOES

Steps:

• Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
• Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.

BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)

Steps:

• Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
• Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
• Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

STEAMED NEW POTATOES WITH MINT AND PARSLEY

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.

STEAMED PARSLEY RED POTATOES

Steps:

• 1. Cut potatoes into wedges and put into a large pot with a steamer rack , add just enough water to come to the bottom of the rack.
• 2. Cover and cook on high heat and allow to stem for 20 minutes or until the potatoes are fork tender. ( where you can poke the potato and it goes in really easy)
• 3. Transfer the cooked potatoes to a Pyrex dish and top with tabs of the butter , sprinkle with the parsley and the salt & pepper.
• 4. Cover and let hot potatoes melt the tabs of butter.
• 5. Stir up before serving.
• 6. I like to serve mine with a dollop of sour cream on top.

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

BABY POTATOES WITH PARSLEY AND LEMON BUTTER

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
• Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.