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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 26%
  • Protein: 2.5g
  • Fat: 3.5g
  • Saturated fat: 2.1g
  • Carbohydrate: 21g
  • Fiber: 2.3g
  • Sodium: 208mg
  • Cholesterol: 8.9mg


  • 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


  1. 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. 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.
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