Parslied Potatoes
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I have always loved parslied potatoes, but could never find a recipe for them (this was before the internet!!!!) So, one day, I just experimented and came up with this. If you don't like a lot of butter, it can be reduced. I list red potatoes in the ingredient list, but have used all kinds. Also, in desperation, I have used dried parsley, and so long as it is soaked in the melted butter, it seems to work.
- Ready In:
- 40mins
- Serves:
- Units:
3
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ingredients
- 2 lbs red potatoes, boiled and cut into bite size pieces
- 3 tablespoons butter
- 2 tablespoons chopped fresh parsley
directions
- 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.).
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RECIPE MADE WITH LOVE BY
@Kayne
Contributor
@Kayne
Contributor
"I have always loved parslied potatoes, but could never find a recipe for them (this was before the internet!!!!) So, one day, I just experimented and came up with this. If you don't like a lot of butter, it can be reduced. I list red potatoes in the ingredient list, but have used all kinds. Also, in desperation, I have used dried parsley, and so long as it is soaked in the melted butter, it seems to work."
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I had some very tiny new potatoes and wanted to make a recipe that was simple enough to show off those small spuds in their purest state. What could be better than parslied potatoes? Maybe, garlic parsley potatoes, since I did add a minced clove of garlic to the butter, as well as some fresh pepper and a pinch of coarse sea salt. Perfection!Reply
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I have always loved parslied potatoes, but could never find a recipe for them (this was before the internet!!!!) So, one day, I just experimented and came up with this. If you don't like a lot of butter, it can be reduced. I list red potatoes in the ingredient list, but have used all kinds. Also, in desperation, I have used dried parsley, and so long as it is soaked in the melted butter, it seems to work.