PARSLEY POTATOES WITH CUCUMBERS

Parsley Potatoes With Cucumbers image

Provided by Pierre Franey

Time 35m

Yield 4 servings

Number Of Ingredients 7

Previous Next

Ingredients

8 small red new potatoes, about 1 pound
Salt to taste
2 small firm cucumbers
2 tablespoons butter
2 tablespoons finely chopped shallots or green onions
4 tablespoons finely chopped parsley
Freshly ground pepper to taste

Steps:

For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
Wash the potatoes and put them in a saucepan with water to cover. Add salt and bring to a boil. Simmer 20 minutes.
Meanwhile, trim off the ends of the cucumbers and cut them into 1 1/2-inch lengths. Quarter each section lengthwise. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
After the potatoes have cooked for 17 minutes add the cucumbers. Bring to a simmer and cook for 3 minutes more or until cooked. Drain the potatoes and cucumbers. Return the potatoes and cucumbers to the saucepan and add the butter and shallots. Cook and stir for 1 minutes over low heat. Add the parsley, salt and pepper. Toss well and serve hot.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 0 grams