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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Parsley Potatoes

on October 15, 2013

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This is the easiest and fastest potato dish you’ll ever serve. I use baby red and white potatoes for this recipe. Steve caught some beautiful fish today and I’m making Parsley Potatoes as the side dish.

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Cook Time: 35 minutes
Yields: 6 servings
Equipment: 6-quart Dutch oven with lid

Ingredients:
1 tablespoon olive oil
4 tablespoons unsalted butter (1/2 stick)
2 1/2 pounds small Yukon gold and red potatoes, scrubbed not peeled
1/2 onion, finely diced
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
3 tablespoons of freshly chopped flat-leaf Italian parsley

Directions:
In a heavy bottom Dutch oven, add olive oil the butter and melt. Add the diced onions and whole potatoes, Kosher salt and black pepper. Cover with a tight-fitting lid. Cook over low heat for 20 to 30 minutes, until the potatoes are just tender, tested with a small knife.

Occasionally (every 10 minutes or so), shake the pot without removing the lid to prevent the potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Do not overcook. Toss with parsley and serve hot. Parsley Potatoes ready to enjoy.

 

 

 

 

 

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