Parsley Potatoes Recipes

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.

Steps:

• Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
• Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

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.

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.

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.

Steps:

• Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.

Steps:

• Heat oil in frying pan.
• Sauté garlic and potatoes until slightly golden.
• Add water, parsley, salt and pepper.
• Cover and simmer for 15 minutes, stirring occasionally.
• (The water should evaporate.).

Steps:

• Place the potatoes in a saucepan with cold water to cover and add the salt. Bring to a boil, lower the heat and cook, covered, until tender about 20 minutes. Drain and place back on the stove for 1 minutes to dry. Toss briefly with the parsley and butter.
• To serve, arrange 2 salmon patties on each serving plate and spoon the potatoes around them. Serve with the sauce on the side.

Steps:

• With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
• Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

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.

Steps:

• Cut the potatoes in half lengthwise. Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half. As the potatoes are prepared, drop them into cold water.
• Drain the potatoes and put them in a saucepan. Add cold water to cover and salt. Bring to a boil and cook about 8 minutes or until tender. Drain.
• Add the butter to the potatoes and toss. Sprinkle with parsley and serve.

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.

Steps:

• Put potatoes in a saucepan, cover with cold water and bring to a boil. Reduce heat to medium and cook, uncovered, 15 to 20 minutes, until the potatoes are just tender when pierced with a knifepoint. Drain.
• Return potatoes to the saucepan and add the remaining ingredients. Toss gently and, if necessary, warm over low heat or place in an oven-proof serving dish, cover with foil and keep warm in a 200-degree oven until ready to serve.