Parslied New Potatoes Microwave Recipes

PARSLIED NEW POTATOES (MICROWAVE)

Steps:

• Dice potatoes into 1 inch pieces. I leave the skin on, but you can remove if you like.
• Place potatoes and 1/4 cup water in microwave safe dish with lid. Vent lid, microwave on high about 5 minutes.
• Potatoes should be soft, but not mushy.
• Drain off water, add other ingredients and mix until butter melts.
• Put back in microwave for about 2 minutes.

PARSLEY SMASHED NEW POTATOES

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.

PARSLIED NEW POTATOES

Steps:

• In medium pot, bring 2 qts water and 1 t salt to a boil.
• Cut a ring around the middle of each potato.
• Drop potatoes in boiling water, bring back to the boil.
• Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes.
• Drain well.
• Add butter and parsley.
• Toss to coat well.

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.

PARSLEY POTATOES

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.

TWICE MICROWAVED POTATOES

Steps:

• Poke potatoes with the tines of a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork.
• Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well.
• Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl. Garnish with additional green onion and shredded cheese if desired.

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.