BUTTERED PARSLEY POTATOES
Buttered Parsley Potatoes are so simple and delicious with a creamy texture.. They make the perfect side dish for chicken, pork, or steak.
Provided by Christin Mahrlig
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- If desired, remove skin from the middle of each potato. Place potatoes in a large pot and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil. Simmer 20 to 25 minutes or until soft.
- Drain potatoes well and return to pot.
- Add butter, garlic powder, and parsley. Toss to coat well.
- Add salt and pepper to taste.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
PARSLEY BUTTER POTATOES
These parsley butter potatoes are oozing with delicious butter and flavour! So simple, using only 3 simple ingredients, they will be your new favourite side!
Provided by The Home Cook's Kitchen
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan.
- Cover with cold water.
- Bring to boil, and boil for 30-35 minutes, or until cooked through but not mushy.
- Drain potatoes.
- Add butter, parsley and salt and pepper.
- Stir until butter has melted.
- Serve
Nutrition Facts : Calories 184 kcal, Carbohydrate 30 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 354 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PARSLEY POTATOES (COMPANY-WORTHY POTATOES)
The best potatoes recipes are the simplest. These Company potatoes will impress your family and guests! The parsley and butter really bring out the flavor of the potatoes.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 5
Steps:
- Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 - 1 1/2" thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
- Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it's easier to toss in a large mixing bowl).
- Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.
Nutrition Facts : Calories 297 kcal, Carbohydrate 40 g, Protein 5 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 37 mg, Sodium 481 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
SLICED BAKED POTATOES WITH PARSLEY BUTTER
Categories Dairy Potato Side Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 3
Steps:
- Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400°F. oven for 1 hour. In a small saucepan melt the butter and stir in the parsley and salt and pepper to taste. Cut the warm baked potatoes crosswise into 1/4-inch-thick slices, arrange the slices, overlapping them, on plates, and drizzle each serving with some of the parsley butter.
OVEN BAKED PARSLEY RED POTATOES
This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.
Provided by Suzanne Marzano
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
- Toss potatoes and onion in melted butter to coat.
- Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 234.5 mg, Sugar 1.2 g
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
BUTTER AND PARSLEY POTATOES
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium, and cook for 10 minutes, or until soft. Drain well. Pat dry with paper towels.
- Place the potatoes in a serving bowl. Toss gently with the butter, parsley, salt, and pepper until well combined. Serve warm.
- Sorting Out Salts
- So many kinds of salt are in stores now that it's hard to figure out which one to use for what. Keep a box of kosher salt, which is coarse-grained and additive-free, on hand for sprinkling into large amounts of water-when you boil potatoes, pasta, or vegetables, for instance. Most cooks use kosher salt for pretty much everything, and sea salt for finishing. Sea salt tends to be rather gray looking (it literally is the product of the evaporation of seawater), with a very delicate flavor as well as some essential minerals. Fleur de sel is a type of sea salt that's harvested in some areas of France. The salt is marketed as fleur (or "flower") de sel because of the flower pattern it forms as it dries. It looks like flat crystals and has a very delicate flavor. Since it is also expensive, it's best to use it wisely, on salads, meats, fish, or vegetables where it will add texture and really be noticed.
PARSLEY POTATOES
The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
More about "parsley butter potatoes food"
PARSLEY POTATOES | SIMPLE 3-INGREDIENT POTATO SIDE DISH
From amindfullmom.com
5/5 (17)Category Side DishCuisine AmericanTotal Time 30 mins
- Place potatoes in large saucepan, and cover with COLD water. Season with the water with 1 tablespoon of salt.
- Cover the saucepan and over high heat, bring the water to a rapid boil. Remove the lid from the saucepan and reduce heat to medium and cook until the potatoes are tender, about 15-18 minutes. A pairing knife should easily pierce the potatoes fully.
- Once potatoes are tender, drain and then immediately return potatoes to saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on potatoes.
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