Classic Parsley Potatoes

By Florence Fabricant

Published April 13, 1996

Total Time
30 minutes
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Featured in: FOOD;Parsley Takes a More Assertive Role

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Ingredients

Yield:6 servings

  • 2 ½ pounds small new potatoes, peeled

  • Salt

  • 2 tablespoons unsalted butter

  • 2 tablespoons finely minced flat-leaf parsley

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

34 grams carbs; 10 milligrams cholesterol; 181 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 4 grams fiber; 455 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.

  2. Step 2

    Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

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