Jacques Pepin's Parsley Potatoes
Updated Jan. 9, 2025
- Total Time
- 32 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
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Ingredients
- 2½pounds small potatoes, peeled and cut, if necessary, into equal-size pieces (about 3 to 4 potatoes per person)
- ½teaspoon salt
- 2tablespoons fresh chopped parsley or other fresh herbs like basil or tarragon
- 2tablespoons butter
Nutritional analysis per serving (6 servings)
180 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 206 milligrams sodium
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
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.
- Step 2
To serve, arrange 2 salmon patties on each serving plate and spoon the potatoes around them. Serve with the sauce on the side.
Private Notes