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Parsley Potatoes

James Carrier
Yield Makes 12 to 14 servings
Notes: If potatoes are done before the rest of the main course, return them to pan after step 1; cover and let stand up to 15 minutes.

Ingredients

  • 4 pounds red thin-skinned potatoes (1 1/2 in. wide; cut in half if larger)
  • 1/3 cup chopped parsley
  • 1/4 cup (1/8 lb.) melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon coarse-ground pepper

Nutrition Information

  • calories 123
  • caloriesfromfat 26 %
  • protein 2.5 g
  • fat 3.5 g
  • satfat 2.1 g
  • carbohydrate 21 g
  • fiber 2.3 g
  • sodium 208 mg
  • cholesterol 8.9 mg

How to Make It

  1. Scrub 4 pounds red thin-skinned potatoes (1 1/2 in. wide; cut in half if larger). Place in a 6- to 8-quart pan and add enough water to cover by 1 inch. Set over high heat and bring to a simmer. Reduce heat so water barely simmers and cook, uncovered, just until potatoes are tender when pierced, about 30 minutes. Drain.

  2. Pour potatoes into a bowl and add 1/3 cup chopped parsley, 1/4 cup (1/8 lb.) melted butter, 1 teaspoon salt, and 1/2 teaspoon coarse- ground pepper. Mix gently to coat.