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
PARSLEY POTATO CHIPS
Though the assembly process takes a bit of time, the result is astonishing: Each chip resembles a stained-glass window.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Using a brush, paint a thin, even coating of butter on the parchment; sprinkle lightly with salt and pepper.
- Using a mandoline, slice potatoes lengthwise into even, translucent slices. Place the slices 1/4 inch apart on the buttered parchment. Brush potato slices with butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top of each, and flatten with your fingers. Place a matching-size potato slice on top, flatten with your fingers, brush with butter, and lightly sprinkle with salt and pepper. Cover potatoes with a piece of parchment paper, and place another sheet pan on top. Weight the top baking pan with three bricks, or completely fill pan with raw dried beans.
- Bake, rotating pans halfway through, until potatoes are crisp and golden brown all over, about 12 minutes. Remove from oven, and serve.
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 :
PARSLEY NEW POTATOES
These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.-Suzanne Cleveland, Lyons, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
PARMESAN & GARLIC POTATO CHIPS
Make and share this Parmesan & Garlic Potato Chips recipe from Food.com.
Provided by scarley
Categories Potato
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
- Slice potatoes using a mandoline into thin strips.
- In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
- Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.
Nutrition Facts : Calories 90.3, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.5, Sodium 32.1, Carbohydrate 18.9, Fiber 2.4, Sugar 0.8, Protein 2.9
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
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
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