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Parsley Potatoes
Turn ordinary boiled potatoes into something magical with this recipe. You will love these buttery Parsley Potatoes.
Course
Side Dish
Cuisine
American
Keyword
Boiled potatoes, Parsley Potatoes, Potato Recipes
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
144
kcal
Author
Stephanie Manley
Ingredients
▢
2
pounds
russet potatoes
▢
1/2
cup
sliced onion
▢
1/4
cup
butter
▢
1
teaspoon
parsley
grandmother only had dried in her kitchen
▢
1/2
teaspoon
salt
Instructions
Wash and peel potatoes.
Cut the potatoes into small bite-sized pieces and place them in a pot.
Place the onions in the pot.
Cover potatoes and onions with water.
Bring to a boil then reduce heat to medium-high heat, just enough to maintain a boil.
Boil the potatoes for about 15 minutes.
Check to see potatoes are done by pricking with a fork. If the fork goes through the potatoes, they are done.
Drain potatoes and onions in a colander.
Place ¼ cup of butter into the pot that you just boiled the potatoes in.
Add dried parsley to the pot.
Stir until the butter has melted.
Add cooked potatoes and onions to the melted butter.
Stir to coat the parsley butter over the potatoes.
Season with salt.
Video
Recipe Tips
Turn these leftover potatoes into soup by placing leftovers into a pot, and adding just enough milk to cover the potatoes.
Need your potatoes done more quickly? Cut them into smaller pieces, they will cook faster that way.
Want some variety? Add some thinly sliced green onions with the parsley for an extra layer of flavor.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
202
mg
|
Potassium:
487
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
175
IU
|
Vitamin C:
7.2
mg
|
Calcium:
19
mg
|
Iron:
1
mg
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@CopyKatRecipes
or tag
#copykatrecipes
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