Baby Red Potatoes With Garlic And Parsley Food

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

PARSLEY RED POTATOES

Steps:

• Cut a strip of peel around the middle of each potato if desired; set aside.
• In large skillet, saute onion and garlic in oil until tender.
• Stir in broth and 3/4 cup parsley, bring to a boil.
• Add potatoes.
• Reduce heat and simmer for 20 minutes or until potatoes are tender.
• Sprinkle with salt, pepper and remaining parsley.

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.

GRILLED RED POTATOES

Steps:

• Preheat a grill to medium-high heat.
• In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
• In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
• Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
• Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.

PARSLEY RED POTATOES

Steps:

• Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.

AIR FRYER GARLIC AND PARSLEY BABY POTATOES

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Combine potatoes and oil in a bowl and toss to coat. Add 1/4 teaspoon granulated garlic and 1/4 teaspoon parsley and toss to coat. Repeat with remaining garlic and parsley. Pour potatoes into the air fryer basket.
• Place the basket in the air fryer and cook, tossing occasionally, until golden brown, about 20 to 25 minutes.

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

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.