Parsley Potatoes
By Ann
Quick and easy, these Parsley Potatoes are a delicious alternative to baked potatoes.
Prep Time: 10 minutes
Cook time: 60 minutes
Ingredients:
● 4 quarts of water
● 2-3 pounds of potatoes
● 1 stick of butter
● 1/2 c of parsley
Directions:
● Hubby stored the potatoes in newspaper to keep out moisture until I was ready to use them.
● I brought 4 quarts of water to boil on the stove.
● When rapidly boiling, I added the potatoes.
● Allow to come to a boil again, then simmer until cooked. This will vary by size of potato. Smaller potatoes cook faster. Stick a cake tester into a few potatoes after 10 minutes. If the tester comes out easy, and the potato feels “soft”, they are cooked.
● Drain Potatoes.
● Once potatoes have been removed from the pot, melt 3/4 – 1 stick of butter in pot.
● Add 1/2 c of parsley to melted butter.
● Return drained potatoes to the butter and parsley mixture.
● Coat the potatoes with butter mixer.
● Allow to cook for as long as you like – personally we like them a tad crispy, so I cut a few of the larger potatoes in half so I can monitor the browning process.
Makes 4-6 servings of Parsley Potatoes
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KimH says
I’ll have to give them a try your way.. M’honey always likes his Parsley Potatoes closer to really lumpy mashed potatoes.. but I like the idea of giving them a quick fry and using smaller potatoes.. Yum!
Stephanie B says
YUM!!
Shell says
Looks yummy Ann. I make a version with canned potatoes for when that is all you have for a side dish. Just make sure you drain them well and then cook in the butter and parsley
Melinda says
Oh, yum hum!! I love potatoes and butter, anything else is gravy!
Here from Inspire Me Monday
Darlene says
I love potatoes and yours look so yummy. Pinned. Thanks for sharing. Best wishes, Darlene