Best Butter And Parsley Potatoes Recipes

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BABY POTATOES WITH PARSLEY AND LEMON BUTTER



Baby Potatoes with Parsley and Lemon Butter image

Categories     Citrus     Herb     Potato     Side     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3 pounds mixed baby potatoes (such as white- and red-skinned)
6 tablespoons (3/4 stick) butter
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY



Sauteed Baby Potatoes With Lemon Butter and Parsley image

To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel (can use more to taste)
1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper

Steps:

  • Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
  • In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
  • Transfer to a large serving bowl.
  • Sprinkle with about 2-3 tablespoons more of fresh parsley.

ROASTED RED NEW POTATOES WITH SWEET PAPRIKA BUTTER AND PARSLEY



Roasted Red New Potatoes with Sweet Paprika Butter and Parsley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 pounds small red new potatoes
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.

BABY POTATOES WITH PARSLEY AND LEMON BUTTER



Baby Potatoes with Parsley and Lemon Butter image

A simple and tasty side dish for meats, poultry, and fish.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 40m

Number Of Ingredients 7

3 lb baby potatoes (mixed, such as white- and red- skinned)
6 Tbsp butter
6 Tbsp chopped fresh parsley
1 Tbsp grated lemon peel
1 Tbsp fresh lemon juice
1 1/2 tsp salt
1/2 tsp ground black pepper

Steps:

  • 1. Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
  • 2. Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes.
  • 3. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER



Mashed White and Sweet Potatoes with Parsley Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds red or white potatoes, peeled and cut into large dice
Kosher salt
2 bay leaves
3/4 cup heavy cream
1/2 cup sour cream
7 tablespoons salted butter
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Freshly cracked black pepper
Two 15-ounce cans sweet potato puree, such as Farmer's Market Organic brand
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
  • Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
  • When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
  • In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.

BUTTER AND PARSLEY POTATOES



Butter and Parsley Potatoes image

Categories     Potato     Brunch     Parsley     Boil     Butter

Yield serves 6

Number Of Ingredients 4

1 pound small red new potatoes
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup chopped fresh parsley
Sea salt or kosher salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium, and cook for 10 minutes, or until soft. Drain well. Pat dry with paper towels.
  • Place the potatoes in a serving bowl. Toss gently with the butter, parsley, salt, and pepper until well combined. Serve warm.
  • Sorting Out Salts
  • So many kinds of salt are in stores now that it's hard to figure out which one to use for what. Keep a box of kosher salt, which is coarse-grained and additive-free, on hand for sprinkling into large amounts of water-when you boil potatoes, pasta, or vegetables, for instance. Most cooks use kosher salt for pretty much everything, and sea salt for finishing. Sea salt tends to be rather gray looking (it literally is the product of the evaporation of seawater), with a very delicate flavor as well as some essential minerals. Fleur de sel is a type of sea salt that's harvested in some areas of France. The salt is marketed as fleur (or "flower") de sel because of the flower pattern it forms as it dries. It looks like flat crystals and has a very delicate flavor. Since it is also expensive, it's best to use it wisely, on salads, meats, fish, or vegetables where it will add texture and really be noticed.

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