Best Parslied Potatoes Recipes

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.

PARSLIED NEW POTATOES

Steps:

• In medium pot, bring 2 qts water and 1 t salt to a boil.
• Cut a ring around the middle of each potato.
• Drop potatoes in boiling water, bring back to the boil.
• Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes.
• Drain well.
• Add butter and parsley.
• Toss to coat well.

PARSLIED POTATOES

Steps:

• 1. Peel a strip of skin from around the middle of each potato. Place potatoes in cold water and set aside.
• 2. Heat a large skillet over medium-high heat; add oil, saute onion and garlic for 5 minutes or until tender.
• 3. Add broth and 3/4 cup of parsley. Mix well and bring to a boil.
• 4. Place potatoes in a single layer in the skillet. Return to a boil and reduce heat. Simmer, covered for 10 minutes or until potatoes are tender.
• 5. Remove potatoes with a slotted spoon. Add pepper to skillet and stir. Pour the sauce over the potatoes and sprinkle with the remaining parsley.

PARSLIED POTATOES

Steps:

• 1. Sautée onions and garlic in 2 Tbsp. butter in a large skillet until tender. Add potatoes and water. Cover and simmer about 15 minutes or until potatoes are tender be careful not to overcook them.
• 2. Drain off liquid. Sprinkle potatoes with salt, pepper and parsley, toss gently, careful not to smash potatoes.
• 3. Melt reserved Tablespoon of butter, drizzle over potatoes and serve.

PARSLIED POTATOES

Steps:

• Peel a strip of skin from around the middle of each potato.
• Place potatoes in a bowl of cold water.
• Set aside.
• Heat a large skillet over medium-high heat; add oil.
• Saute' onion and garlic for 5 minutes or until tender.
• Add chicken broth and 3/4 cup FRESH parsley; mix well.
• Bring to a boil Place potatoes in a single layer in skillet.
• Return to a boil; reduce heat.
• Simmer, covered, for 10 minutes or until potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl.
• Add salt and pepper to skillet; stir.
• Pour sauce over potatoes.
• Sprinkle with remaining parsley.
• **Usea large skillet to ensure the potatoes remain in one even layer for the fastest cooking time.

PARSLIED NEW POTATOES (MICROWAVE)

Steps:

• Dice potatoes into 1 inch pieces. I leave the skin on, but you can remove if you like.
• Place potatoes and 1/4 cup water in microwave safe dish with lid. Vent lid, microwave on high about 5 minutes.
• Potatoes should be soft, but not mushy.
• Drain off water, add other ingredients and mix until butter melts.
• Put back in microwave for about 2 minutes.

PARSLIED POTATOES

Steps:

• Peel the potatoes smoothly and pat dry on a paper towel; do not wash again. Heat the oil and butter in a large non-stick skillet over medium-high heat. When the butter foam subsides, add the potatoes and allow them to cook undisturbed for 2 minutes. Turn the potatoes over and cook for another 2 minutes. Shake the skillet back and forth and sauté for another 4-5 minutes. The potatoes should have a pale golden color with a seared crust that will prevent them from sticking to the pan. Sprinkle the potatoes with salt and shake the skillet again. Lower the heat to medium to medium-low, cover with a tight fitting lid, and cook for 15 minutes, shaking the skillet every 3-4 minutes to prevent sticking and to ensure an even color. (If you don't have a lid, you can use a piece of heavy-duty aluminum foil tightly wrapped over the edges, being careful not to burn your fingers.) The potatoes will be done when they are easily pierced with the tip of a paring knife. Depending on the size of your potatoes, they may need another 5-10 minutes. Once the potatoes are cooked through, drain the fat from the skillet, reserving the potatoes. Off heat, add the softened butter, parsley, and black pepper to taste. Roll the potatoes to coat. Transfer the potatoes to a serving platter. Enjoy!

PARSLIED POTATOES

Steps:

• While boiling the potatoes, melt the butter with the parsley in it. (I use the microwave, then set it on the stove close to the potatoes to keep warm.).
• Once the potatoes are cooked drain off the water.
• Pour the butter and parsley over them.
• Mix well. (I find that shaking the pan, with the lid on mixes it better.).

PARSLIED POTATOES

Steps:

• 1. Peel a strip of skin from around the middle of each potatoes in cold water. Set aside
• 2. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup cup parsley; mix well. Bring to boil.
• 3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
• 4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.