Parsley Red Potatoes

"These are so good and easy to make. I love to make this with my Swiss Mushroom Chicken."
 
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Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Kim your parsley red potatoes are delightful! I made according to your instructions for perfectly tender potatoes. I am serving with a roast and a side of carrots. Thank you for this lovely new side dish that I will be adding to my list of regulars!
     
  2. Really good taters! I used fresh parsley. I was confused as to whether or not to cover and simmer after adding in the potatoes... I ended up covering for a while and taking the lid off toward the end to dry up the liquid a bit. There were none left!
     
  3. Very nice! I had larger red potatoes so I quartered them and it took a little bit longer to get tender. We love parsley potatoes so this goes into the rotation of potato recipes!
     
  4. YES YES YES!! I didn't have any chicken broth so I disolved some lowery's seasond salt in some water and it worked wonderfully, plus I think my onion to potato ratio was a little higher than specified AND I used a little more garlic. I think my onions carmalized a little when I forgot about them on the stove and it sure added a wonderful flavor. It turned out so fantastic that even Mr. Picky himself aka my bf loved them! Thanks, Kim!
     
  5. These were excellent! Made no changes.
     
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