Parsley Potatoes

James Carrier
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.

Yield:

Makes 12 to 14 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2003