Parsley Potatoes

Name: Parsley Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 ½ pounds new red potatoes; 1 tablespoon vegetable oil; 1 onion, chopped; 1 clove garlic, crushed; 1 cup chicken broth; 1 cup chopped fresh parsley; ½ teaspoon ground black pepper

Rating: 3.9 stars

69 Ratings
76 Reviews
9 Photos

These potatoes are so good and are great with rib eye steaks.

By Hallie Guilfoyle

Gallery

Recipe Summary test

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Directions

Step 1
Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.

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Step 2
Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Step 3
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Step 4
Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts

Per Serving:

134 calories; protein 4.3g; carbohydrates 23.5g; fat 2.9g; cholesterol 0.4mg; sodium 272.5mg. Full Nutrition

Reviews (76)

Most helpful positive review

4 luv of Cookn

02/19/2010

Ok my family loved this. My rating 4 stars is for the said recipe idea, but after my following changes my family rated it 5 Stars. I changed it a bit after reading the pervious reviews before cooking it. After I sauteed the onion and garic, I did sauteed the potatos with the onions and garlic. I did add more garlic, like double. Then I added the stock mix directly to the pan and low-med simmered it till the potaoes were tender. Slotted it to a serving dish added salt and pepper and topped with more parsley. It was a hit! Read More

Helpful

(78)

Most helpful critical review

I'm nuts too

07/23/2003

These were okay for as much as I love fresh parsley in dishes I thought that these lacked flavor. I actually have this exact recipe (word for word) on an "easy everyday cooking" card (that I purchased) & the picture on the front of the card looked sooo good but the end result needed something...like cayenne or something. I'm wondering if you submitted the recipe to easy every day cooking Hallie. Read More

Helpful

(28)

69 Ratings

5 star values: 24
4 star values: 25
3 star values: 12
2 star values: 5
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

4 luv of Cookn

02/19/2010

Helpful

(78)

I'm nuts too

07/23/2003

Helpful

(28)

TORONTOMOMMY

06/03/2005

I first had these at my husband's Aunts home. They're Hungarian and eat these with almost everything. Including BBQ. YUM. I would like to suggest adding a bit of salt. I also like to brown the potatoes a bit. Read More

Helpful

(25)

DEB7731

02/12/2004

I used olive oil instead of vegetable oil. Tastes better & it's healthier. Also I used 2 onions & 4 cloves crushed garlic. My family loves it! Read More

Helpful

(16)

BABIDOLL02

07/27/2006

Step 3 should be step 2 no reason you can't boil the potatoes while your making the "sauce". As far as the sauce it didn't look appealing to me and seemed rather "bland" with those ingredients. I ended up using real butter melting it in the potato pot before adding the potatoes back to it with the "sauce". They turned out very good. Oh my potatoes were also larger so I cut them up in quarters instead of leaving whole. I think they "soak up" better that way cause my dish turned out very tasty. Read More

Helpful

(15)

patrashcan

12/07/2007

After reading everyone's reviews I decided to boil the potatoes like it says and then saute them in the pepper sauce. This added all the flavor and they weren't bland after all. I also added butter in the sauce. It turned out delicous! Read More

Helpful

(14)

Autumn

03/22/2003

The potatoes were good but I was little bit disappointed that they didn't have as much flavor as I had expected. They were a nice side dish but I think that they need to be sauteed with the other ingredients instead of boiled by themselves to get more of the flavor. Read More

Helpful

(10)

BUFFALO GAL

09/24/2002

Yummy is right! This side tastes fresh and healthy; the combination of the fresh parsley and potato made the potatoes taste like I dug 'em up just before simmering. I served this with a rib-eye steak as suggested: what a dynamic duo! Read More

Helpful

(8)

ALETA14

09/11/2003

These were really good. I mashed up the leftovers the next day and they were even better that way. Read More

Helpful

(8)

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Back to Parsley Potatoes

All Reviews for Parsley Potatoes

- of Reviews

Parsley Potatoes

Servings Per Recipe: 6
Calories: 134.2

% Daily Value *

protein: 9 %

carbohydrates: 8 %

dietary fiber: 10 %

sugars:

fat: 5 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 17 %

niacin equivalents: 24 %

vitamin b6: 22 %

vitamin c: 47 %

folate: 8 %

calcium: 3 %

iron: 7 %

magnesium: 11 %

potassium: 15 %

sodium: 11 %

thiamin: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.