Stir Fried Parsley Potatoes Food

STIR-FRIED PARSLEY POTATOES RECIPE

Steps:

• To start with this dish, wash baby potatoes in running water and make sure no extra particles are there on its skin. Then, put a pressure cooker on high flame and add these baby potatoes in the cooker along with necessary water in it. Close the lid and let the potatoes boil for about 2-3 whistles. Switch off the burner when done, and let the steam release on its own. Then, drain the extra water and take out the baby potatoes in a plate or a large bowl. Let them cool and then cut each potato into two halves. Dont peel the skin.
• Next, take a non-stick pan and put in on medium flame. Add butter in the pan and let it melt. Once melted, add the finely chopped garlic and saute until the raw smell goes and they are brown in colour. Next, add the halved potatoes in the pan along with salt, and mix them well. Stir fry these potatoes for about 5 minutes in the pan and stir continuously, so as to avoid sticking to the bottom.
• Finally, add the chopped parsley over the stir-fried potatoes and toss well. Cook for about a minute of two and turn off the flame. Season with black pepper powder and garnish with dish with chopped coriander leaves and serve immediately.

FRIED PARSLEY BUTTERED POTATOES & ONIONS - CASSIES

Steps:

• 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
• 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
• 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
• 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
• 5. Add the parsley, stir evenly and serve.

GARLICKY PARSLEY FRIED POTATOES

Steps:

• Wash potatoes and slice into thin slices, leaving peel on.
• Heat olive oil in a skillet on medium/high setting.
• When oil is hot, add potatoes,garlic and parsley to skillet.
• Fry potatoes until lightly golden brown turning as necessary to cook evenly and prevent burning.
• Salt and pepper to taste.

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.

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.

EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER

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.