Boiled Red-Skinned Potatoes With Parsley
Published April 23, 1991
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
16 small red-skinned potatoes, about 1 ½ pounds
Salt to taste
8 parsley sprigs
1 bay leaf
3 tablespoons butter
3 tablespoons chopped parsley
¼ teaspoon ground cumin
Freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
156 grams carbs; 23 milligrams cholesterol; 761 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 20 grams fiber; 2038 milligrams sodium; 19 grams protein; 7 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
- Step 1
Using a sharp knife, peel some of the skin, leaving a band for color.
- Step 2
Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
- Step 3
Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.
Private Notes
Comments
Use really small red potatoes.
Use really small red potatoes.