Scalloped Potatoes With Parsley Recipes

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.

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

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.

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

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.

SCALLOPED POTATOES WITH PARSLEY

Steps:

• Arrange half the potaoes in a well buttered 2-quart casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer.
• In saucepan, heat butter and add garlic. Saute 1 minute or until garlic releases its flavor.
• Blend milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring utnil thickened.
• Pour over potatoes in casserole. bake at 350 degrees for 1 hour and 15 minute Or bake at 300 degrees for 1 hour and 45 minute if baking along with a roast (recommended).
• Garnish with parsley.

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.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 375. Lightly grease/spray a 13" x 9" baking pan.
• Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish.
• Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
• Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.

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.

LEMON PARSLEY POTATOES

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.

CLASSIC PARSLEY POTATOES

Steps:

• Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.
• Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

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.