7 Reviews of Parslied Potatoes

From: ~Leanne~

On Jun 24, 2003

I made these last night for supper and we had no left overs. These are fantastic, so simple to make and they tasted great. I added a Tbsp of butter at the end when the potatoes came out just to make it a little richer, I served these with rib steaks, the best meal of the week. Thanks so much for posting an easy way to jazz up potatoes.

From: Malriah

On Jun 20, 2004

YUM! Bean this was so easy to make and soooo yummy! The only changes I made was to double the garlic and use petite yukon gold potatoes. I served them with a big juicy ribeye steak and Dan wolfed it down. I will definately make this again and again.

From: lucy k.

On Jan 8, 2004

A nice recipe and easy to do. I didn't get so much a 'sauce' as . . . well, broth with onions and parsley. Next time, maybe some cornstarch at the end will be worth a try, or maybe cooking uncovered for a while.

From: Evie*

On Sep 23, 2003

These were delicious, I used chicken stock instead of the broth. The sauce reduced right down to a lovely oniony glaze. And they really looked nice on the plate. Thanks for sharing.

From: ms_bold

On Oct 21, 2007

My potatoes were larger and therefore, I quartered them instead of just peeling the centers. This was a very flavorful, but simple side with steamed green beans and Roasted Cod. We love it, and will prepare these again.

From: AmyZoe

On Jan 9, 2009

This is my favorite recipe for Parslied Potatoes. I can't recall where I found the recipe, but this is a great one. Thank you so much for posting the recipe!

From: riffraff

On Mar 1, 2007

I quartered my red potatoes because they were kind of big. Only made half the recipe for the two of us and there are leftovers for today. Great flavor with the potatoes soaking up most of the broth, low fat. YUMMY and delicious.