Parsley Potatoes


Parsley Potatoes

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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Comments

  1. 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!

  2. Stephanie B says:

    YUM!!

  3. 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

  4. Oh, yum hum!! I love potatoes and butter, anything else is gravy!
    Here from Inspire Me Monday

  5. I love potatoes and yours look so yummy. Pinned. Thanks for sharing. Best wishes, Darlene

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