Best My Moms Amazing Parsley Potatoes Recipes

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.

MY MOM'S AMAZING PARSLEY POTATOES

Steps:

• Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
• Boil Potatoes until tender.
• Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

ROASTED PARSLEY POTATOES

Steps:

• Preheat oven to 375°F
• Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
• In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
• Place potatoes in roasting pan uncovered.
• Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.
• Garnish with parmesean and chopped fresh parsley if desired.

LEMON AND PARSLEY POTATOES

Steps:

• Preheat oven to 180°C 350°F and line a baking tray with baking paper.
• Peel the potatoes and cut them into 2.5 cm / 1 inch pieces.
• Parboil th epotatoes in a large saucepan of boiling salted water, over high heat for 3 minutes. Drain the potatoes and pat them dry with paper towel or a clean teatowel.
• Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. Place on a baking tray and bake for 20 minutes.
• Combine the parsley and lemon zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the potatoes for a further 15 minutes, or until the potato is golden and tender.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

PARMESAN PARSLEY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Peel potatoes and starting at one end, slice into approximately one inch slices.
• Melt butter in a glass baking dish.
• Combine cheese, flour, salt and pepper into Ziploc plastic bag.
• Put potatoes into bag and shake to coat. Put coated potatoes into prepared baking dish and bake 30 minutes.
• Turn potatoes over and bake for an additional 20 to 25 minutes.

ENGLISH PARSLEY POTATOES

Steps:

• Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
• Stir in the flour and cook for 1 minute.
• Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
• Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
• Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
• Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
• Sprinkle with the remaining parsley and serve.

PARSLEY POTATOES

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.