1 of 2 photos
| 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
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
Ingredients
- 3 lbs small red potatoes, peeled
- 1 tablespoon parsley flakes
- 1 1/2 teaspoons sweet Hungarian paprika
- 1/2 cup butter
- 1/2-1 teaspoon kosher salt
- black pepper, freshly ground
Directions
1
Bring a large pot of water to a boil and add the potatoes.2
Cook for 25 to 30 minutes or until potatoes are fork tender.3
Drain potatoes and place in large bowl.4
Melt the butter, stir in parlsey, paprika and salt.5
Mix well and finish off with a few grinds of black pepper.6
Serve and enjoy.
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- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: **Mandy**
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.
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!
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.
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