Potatoes With Parsley Recipes

POTATOES WITH PARSLEY

Steps:

• Place potatoes on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until potatoes are tender, 25 to 30 minutes. Sprinkle with parsley.

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.

MY MOM'S AMAZING PARSLEY POTATOES

Steps:

• Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
• Boil Potatoes until tender.
• Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. 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:

• 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.

ROASTED POTATOES WITH PARSLEY AND SCALLIONS

Steps:

• Toss 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each ground coriander and kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 40 to 45 minutes. Combine 1/2 cup chopped parsley, 3 sliced scallions, 2 tablespoons each olive oil and champagne vinegar and salt and pepper to taste; spoon over the potatoes.

SAUTEED POTATOES WITH PARSLEY

Steps:

• Put the potatoes in a saucepan and add cold water to cover. Add salt to taste and bring to a boil. Cook about 20 minutes or until potatoes are tender.
• Drain the potatoes and when they are cool enough to handle, peel them. Cut them crosswise into slices about one inch thick. Sprinkle with salt and pepper.
• Heat about 2 tablespoons of the oil in a skillet (preferably nonstick).
• When it is quite hot, add half the potato slices and cook about 2 to 3 minutes or until crisp and brown on one side. Turn the slices and cook on the other side until crisp and brown, 2 to 3 minutes. Drain on absorbent paper towels.
• Add more oil to the skiller if necessary, and cook the remaining potato slices as before.
• Pour off any remaining oil. Wipe the skillet clean and add the butter.
• Return the potatoes to the skillet and stir gently. Sprinkle with the parsley.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

PARSLEY POTATOES

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.

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:

• 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.

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.

CREAMY PARSLEY POTATOES

Steps:

• Cook potatoes and bay leaves in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
• Return potatoes to pan; discard bay leaves. Mash potatoes lightly with cream cheese and milk. Add parsley; mash just until blended. Spoon into serving bowl.
• Top with cheese.

PARSLEY POTATOES

Steps:

• Heat oil in frying pan.
• Sauté garlic and potatoes until slightly golden.
• Add water, parsley, salt and pepper.
• Cover and simmer for 15 minutes, stirring occasionally.
• (The water should evaporate.).