CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
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
SAUTEED POTATOES IN PARSLEY
Provided by Jacques Pepin
Categories easy, weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Wash the potatoes thoroughly, place them in a pot, and cover them with cold water. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into 1/2-inch slices.
- Heat the oil in a large saucepan (preferably nonstick). When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
- Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer. Serve immediately.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 206 milligrams, Sugar 1 gram, TransFat 0 grams
LIVER & BACON SAUTé WITH POTATOES & PARSLEY
Give yourself a boost with this iron-rich hearty autumn supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
- Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
- Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
- Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
- Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.
Nutrition Facts : Calories 570 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium
SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY
To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)
Provided by Kittencalrecipezazz
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
- In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
- Transfer to a large serving bowl.
- Sprinkle with about 2-3 tablespoons more of fresh parsley.
SAUTéED NEW POTATOES WITH PARSLEY
Make and share this Sautéed New Potatoes With Parsley recipe from Food.com.
Provided by lazyme
Categories Potato
Time 28m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato.
- Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
- Melt butter in large nonstick skillet over medium-high heat.
- Add potatoes and sauté until crisp and golden, about 7 minutes.
- Season with salt and pepper.
- Transfer to bowl.
- Sprinkle with parsley.
Nutrition Facts : Calories 575.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 92.6, Carbohydrate 118.9, Fiber 15, Sugar 5.3, Protein 13.8
SAUTEED NEW POTATOES WITH PARSLEY
Categories Herb Potato Side Sauté Thanksgiving Vegetarian Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt butter in large nonstick skillet over medium-high heat. Add potatoes and sauté until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED NEW POTATOES WITH PARSLEY
A quick, easy, German side dish from Bon Appetit. My family loves these simple potatoes.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 40m
Number Of Ingredients 3
Steps:
- 1. Using vegetable peeler, remove a narrow strip of peel from around middle of each potato.
- 2. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
- 3. Melt butter in large nonstick skillet over medium-high heat. Add potatoes and saute until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.
EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER
Quick easy side dish. It takes just minutes into the microwave and then transfer to the pan for a quick pan fry. Some fresh parsley, garlic and shallots make this perfect. I loved pan fried potatoes but sometimes they just take too long and I always feel like I'm using too much butter or oil so this is my quick compromise. Now you can use the pre-bagged either frozen or dairy aisle packaged potatoes, but to me there is no comparison. I just love the sweetness and rustic flavor of the red skinned potatoes. Besides this is so easy to make and such a great inexpensive side dish. Serve with steak, fried fish, or any seafood, and of course one of my favorites an omelette. I don't know about you, but I can eat breakfast any time of the day.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
- Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.
Nutrition Facts : Calories 524.7, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 83.6, Carbohydrate 104.7, Fiber 11.2, Sugar 6.6, Protein 12.7
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
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