Parsleyed or Dilled Potatoes

By Pierre Franey

Published November 12, 1991

Total Time
30 minutes
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Ingredients

Yield:4 servings

  • 12 small new red potatoes (about 2 pounds)

  • Salt and pepper to taste

  • 2 tablespoons butter

  • ¼ cup finely chopped parsley or ¼ cup finely chopped fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 15 milligrams cholesterol; 212 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 557 milligrams sodium; 4 grams protein; 3 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

    For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.

  2. Step 2

    Wash the potatoes and put them in a saucepan with water to cover. Add salt. Bring to a boil and simmer for about 20 minutes.

  3. Step 3

    Drain the potatoes and add the butter, pepper and parsley or dill. Toss well, and serve hot.

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