SIMPLE LEMON PARSLEY POTATOES
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
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.
LEMON PARSLEY POTATOES
Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.
Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY
To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)
Provided by Kittencalrecipezazz
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
- In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
- Transfer to a large serving bowl.
- Sprinkle with about 2-3 tablespoons more of fresh parsley.
BABY POTATOES WITH PARSLEY AND LEMON BUTTER
Categories Citrus Herb Potato Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 1 gram, TransFat 0 grams
MOM'S PARSLEY POTATOES
My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.
Provided by Bibi
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
- Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
- Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
- Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
SAUTEED NEW POTATOES WITH PARSLEY
Categories Herb Potato Side Sauté Thanksgiving Vegetarian Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt butter in large nonstick skillet over medium-high heat. Add potatoes and sauté until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.
SAUTEED POTATOES IN LEMON & GARLIC
From The Popular Potato, Best Recipes (1989). I wanted to try something different with my fave vegetable. I ate it on its own, but I can see this along-side fish or chicken! I used smaller potatoes and cut them in wedges instead of using slices.
Provided by Steph_40135
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into thin slices, less than 1/4 inch.
- Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
- Heat oil and 3 Tbsp butter in a heavy-based frying pan.
- Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
- Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
- Heat until butter turns a pale brown.
- Add potatoes and toss until potatoes are well coated.
SAUTEED POTATOES IN PARSLEY
Provided by Jacques Pepin
Categories easy, weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Wash the potatoes thoroughly, place them in a pot, and cover them with cold water. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into 1/2-inch slices.
- Heat the oil in a large saucepan (preferably nonstick). When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
- Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer. Serve immediately.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 206 milligrams, Sugar 1 gram, TransFat 0 grams
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- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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