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Nutrition Facts

Serving Size 1 (247g)

Recipe makes 6 servings

Calories 312
Calories from Fat 140 (45%)
Amount Per Serving %DV
Total Fat 15.6g 24%
Saturated Fat 9.8g 48%
Monounsaturated Fat 4.0g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 269mg 11%
Potassium 980mg 28%
Total Carbohydrate 40.1g 13%
Dietary Fiber 5.3g 21%
Sugars 1.9g
Protein 4.9g 9%

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Parslied Potatoes

Recipe #153042 | 40 min | 10 min prep | add private note
PaulaG

By: PaulaG
Jan 23, 2006

This is a Penzey's Spice recipe I picked up while in Dallas. A great recipe for a real meat and potatoes meal.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Bring a large pot of water to a boil and add the potatoes.
  2. 2
    Cook for 25 to 30 minutes or until potatoes are fork tender.
  3. 3
    Drain potatoes and place in large bowl.
  4. 4
    Melt the butter, stir in parlsey, paprika and salt.
  5. 5
    Mix well and finish off with a few grinds of black pepper.
  6. 6
    Serve and enjoy.

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Featured Reviews for This Recipe

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From: Mandy from Oz

On Oct 2, 2008

A lovely side to our main last night. I added an Aussie spin and used sea parsley, saltbush flakes & mountain pepper. When the potatoes were draining I melted the butter in the same pot & then tossed the potatoes through the mixture on the stove for a lovely even coating. The paprika is a nice touch.

0 people found this review helpful

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    From: twissis

    On Dec 21, 2007

    This recipe is on my Christmas 2007 menu, but I could not wait to make these potatoes. I served them last nite w/a baked fish entree, used reg paprika & added our much-favored garlic. They are so simple to make & tasted great! DH is fussy about his potatoes, but he made a point of telling me how much he liked them. Thx for sharing this recipe w/us.

    0 people found this review helpful

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    From: Cookin-jo

    On Aug 9, 2006

    A beautiful way to serve boiled potatoes. I halved the recipe but otherwise didn't change a thing. Fantastic as is but also a great recipe to play with different herbs. Will definitely make again. Thank you, PaulaG!

    2 people found this review helpful

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    From: Marie

    On Apr 23, 2006

    I halved this recipe very successfully. Super simple and easy, yet so delicious. I'm not sure what sweet paprika is, so I just used the regular that I had. It worked just fine. Also used fresh minced parsley. Thanks for another lovely recipe, Paula.

    2 people found this review helpful

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  • Read all 9 reviews

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