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Parsley Potatoes





Yields
Makes 12 to 14 servings

Notes: If potatoes are done before the rest of the main course, return them to pan after step 1; cover and let stand up to 15 minutes.

Parsley Potatoes




James Carrier
 4 pounds red thin-skinned potatoes (1 1/2 in. wide; cut in half if larger)
 1/3 cup chopped parsley
 1/4 cup (1/8 lb.) melted butter
 1 teaspoon salt
 1/2 teaspoon coarse-ground pepper
Step 1
1

Scrub 4 pounds red thin-skinned potatoes (1 1/2 in. wide; cut in half if larger). Place in a 6- to 8-quart pan and add enough water to cover by 1 inch. Set over high heat and bring to a simmer. Reduce heat so water barely simmers and cook, uncovered, just until potatoes are tender when pierced, about 30 minutes. Drain.

Step 2
2

Pour potatoes into a bowl and add 1/3 cup chopped parsley, 1/4 cup (1/8 lb.) melted butter, 1 teaspoon salt, and 1/2 teaspoon coarse- ground pepper. Mix gently to coat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories123
% Daily Value *
Total Fat 3.5g5%

Saturated Fat 2.1g11%
Cholesterol 8.9mg3%
Sodium 208mg10%
Total Carbohydrate 21g8%

Dietary Fiber 2.3g9%
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.