Rating: 5 stars
19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.

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  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.

  • Gently stir in warm potatoes; season with freshly ground black pepper.

Cook's Note:

Potatoes may be prepared earlier in the day. When adding cold potatoes to the pan, allow 2 to 3 minutes to warm, before removing from heat. If desired, prepare potatoes in a pressure cooker, following manufacturer guidelines.

Nutrition Facts

196 calories; protein 3.5g; carbohydrates 29.1g; fat 7.9g; cholesterol 20.3mg; sodium 167.6mg. Full Nutrition
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