Pommes de terre persillees (Parsleyed potatoes)
Published December 5, 1981
- Total Time
- 30 minutes
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Ingredients
3 ½ to 4 pounds ''new'' red, waxy potatoes or 6 large Idaho potatoes
Salt, if desired
3 tablespoons butter
⅓ cup finely chopped parsley
Nutritional analysis per serving (10 to 12 servings)
25 grams carbs; 8 milligrams cholesterol; 135 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 342 milligrams sodium; 3 grams protein; 1 gram 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
- Step 1
Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
- Step 2
Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
- Step 3
Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.
Private Notes
Comments
once the potatoes are cooked drain them into a colander, return the empty pot to the flame add the drained potatoes to the pot and heat and shake the potatoes for a minutes or so to remove excess moisture