Parsleyed Steamed Potatoes Food

PARSLEY POTATOES

Steps:

• If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
• Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
• Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
• Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.

EASY STEAMED PARSLEY NEW POTATOES

Steps:

• Clean the potatoes. If you were able to find the small ones, you won't have to cut them. Otherwise, cut the potatoes into fourths or halves, depending on their size.
• Place your steamer basket in a medium saucepan. Add water until just below the bottom of the steamer basket. You don't want the water touching the potatoes.
• Put the potatoes onto the steamer basket, cover the pan and place over high heat on your stovetop.
• When the water is boiling, turn down to medium-low heat and simmer for 10 to 20 minutes, depending on the size of the potatoes. They are done when they can be pierced easily with a fork.
• Carefully uncover the pot and spoon the hot potatoes into your serving dish. Immediately add the oil and toss until all the potatoes are coated.
• Then sprinkle with the salt and parsley while tossing to distribute evenly.
• Taste and add salt or parsley if you feel more is necessary. And if you want to add pepper to your liking, now is the time.
• Serve hot!

PARSLEY SMASHED NEW POTATOES

Steps:

• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

PARSLIED POTATOES

Steps:

• Bring a large pot of water to a boil and add the potatoes.
• Cook for 25 to 30 minutes or until potatoes are fork tender.
• Drain potatoes and place in large bowl.
• Melt the butter, stir in parlsey, paprika and salt.
• Mix well and finish off with a few grinds of black pepper.
• Serve and enjoy.

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.

STEAMED NEW POTATOES WITH PARSLEY AND DILL

Steps:

• In a steamer set over boiling water, steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.
• While the potatoes are steaming, in a bowl, stir together the dill, the parsley, butter, sour cream, and the salt and pepper to taste.
• Add the potatoes to the herb mixture and toss them well.

PARSLEYED STEAMED POTATOES

Steps:

• Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
• Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY

Steps:

• Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
• Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
• Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

PARSLEYED STEAMED POTATOES

Steps:

• Steam potatoes on a steamer rack set over boiling water, covered, until tender, 10 to 15 minutes. Toss with butter, parsley, and salt and pepper to taste.

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.

PARSLEYED POTATOES

Steps:

• Steam the potatoes until tender, about 20 minutes. Place in a bowl, and toss with the olive oil, parsley, salt and pepper.

PARSLEYED POTATOES

Steps:

• Using a vegetable peeler or paring knife, peel middle of each potato.
• Place potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into center of potatoes meets only slight resistance, about 20 minutes.
• Drain potatoes in a colander; return to warm saucepan. Toss with butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

MOM'S PARSLEY POTATOES

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.

STEAMED NEW POTATOES WITH MINT AND PARSLEY

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.