Parsleyed Potatoes

By Molly O’Neill

Published April 6, 1993

Total Time
30 minutes
Rating
4(14)
Comments
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Featured in: Ah, the First Foods of Spring, Just in Time for Easter Feasts

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Ingredients

Yield:6 servings

  • 18 very small red new potates, scrubbed

  • 4 teaspoons olive oil

  • ¼ cup chopped fresh parsley

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Steam the potatoes until tender, about 20 minutes. Place in a bowl, and toss with the olive oil, parsley, salt and pepper.

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4 out of 5
14 user ratings
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