Best Sautéed New Potatoes With Parsley Recipes

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PARSLIED NEW POTATOES



Parslied New Potatoes image

Make and share this Parslied New Potatoes recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs small new potatoes
1/2 cup butter, melted
1/4 cup minced fresh parsley
salt and pepper

Steps:

  • In medium pot, bring 2 qts water and 1 t salt to a boil.
  • Cut a ring around the middle of each potato.
  • Drop potatoes in boiling water, bring back to the boil.
  • Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes.
  • Drain well.
  • Add butter and parsley.
  • Toss to coat well.

SAUTéED NEW POTATOES WITH PARSLEY



Sautéed New Potatoes With Parsley image

Make and share this Sautéed New Potatoes With Parsley recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 28m

Yield 4 serving(s)

Number Of Ingredients 3

16 baby red potatoes
2 tablespoons butter
2 tablespoons Italian parsley, chopped

Steps:

  • Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato.
  • Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Melt butter in large nonstick skillet over medium-high heat.
  • Add potatoes and sauté until crisp and golden, about 7 minutes.
  • Season with salt and pepper.
  • Transfer to bowl.
  • Sprinkle with parsley.

Nutrition Facts : Calories 575.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 92.6, Carbohydrate 118.9, Fiber 15, Sugar 5.3, Protein 13.8

SAUTEED NEW POTATOES WITH PARSLEY



Sauteed New Potatoes with Parsley image

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

Yield Serves 4

Number Of Ingredients 3

16 baby red-skinned potatoes (about 1 1/4 pounds)
2 tablespoons (1/4 stick) butter
2 tablespoons chopped Italian parsley

Steps:

  • Using vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Melt butter in large nonstick skillet over medium-high heat. Add potatoes and sauté until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.

STEAMED NEW POTATOES WITH PARSLEY AND DILL



Steamed New Potatoes With Parsley and Dill image

I saw this on cooking live. It was a cooking for singles show. I love this as it is fast to make and very tasty. You can also top this with parmesan cheese.

Provided by opelgtman

Categories     Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb small red potato, quartered lengthwise
2 teaspoons dill
2 teaspoons minced fresh parsley leaves
1 tablespoon butter, softened
1 tablespoon sour cream
salt and pepper, to taste

Steps:

  • In a steamer set over boiling water, steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.
  • While the potatoes are steaming, in a bowl, stir together the dill, the parsley, butter, sour cream, and the salt and pepper to taste.
  • Add the potatoes to the herb mixture and toss them well.

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.

SAUTEED POTATOES WITH PARSLEY



Sauteed Potatoes With Parsley image

Provided by Pierre Franey

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

5 potatoes, about 1 1/2 pounds or slightly less
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil
1 tablespoon butter
1 tablespoon finely chopped parsley

Steps:

  • Put the potatoes in a saucepan and add cold water to cover. Add salt to taste and bring to a boil. Cook about 20 minutes or until potatoes are tender.
  • Drain the potatoes and when they are cool enough to handle, peel them. Cut them crosswise into slices about one inch thick. Sprinkle with salt and pepper.
  • Heat about 2 tablespoons of the oil in a skillet (preferably nonstick).
  • When it is quite hot, add half the potato slices and cook about 2 to 3 minutes or until crisp and brown on one side. Turn the slices and cook on the other side until crisp and brown, 2 to 3 minutes. Drain on absorbent paper towels.
  • Add more oil to the skiller if necessary, and cook the remaining potato slices as before.
  • Pour off any remaining oil. Wipe the skillet clean and add the butter.
  • Return the potatoes to the skillet and stir gently. Sprinkle with the parsley.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 1 gram, TransFat 0 grams

GARLIC & PARSLEY NEW POTATOES



Garlic & Parsley New Potatoes image

It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top.

Provided by Bergy

Categories     Potato

Time 38m

Yield 4 serving(s)

Number Of Ingredients 5

12 small red potatoes
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
3 teaspoons lite olive oil (divided)
salt and pepper

Steps:

  • Scrub the potatoes well.
  • Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
  • Place potatoes in a saucepan, cover with water and bring to a boil.
  • Simmer covered for about 20 minutes or until tender.
  • Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
  • In a non stick frypan add the remaining oil over medium heat.
  • Add garlic,cook approximately 1 minute.
  • Add parsley, salt& pepper, mix well.
  • Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
  • Serve.

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY



Buttery New Potatoes with Leeks and Parsley image

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Steps:

  • Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
  • Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
  • Gently stir in warm potatoes; season with freshly ground black pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g

SAUTEED POTATOES IN PARSLEY



Sauteed Potatoes in Parsley image

Provided by Jacques Pepin

Categories     easy, weekday, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

2 pounds new potatoes
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/2 cup chopped parsley, lightly packed
1 tablespoon unsalted butter

Steps:

  • Wash the potatoes thoroughly, place them in a pot, and cover them with cold water. Bring the water to a boil, and boil the potatoes gently for 30 to 35 minutes, until they are tender. Immediately drain off the water in the pan, and when the potatoes are cool enough to handle, peel them and cut them into 1/2-inch slices.
  • Heat the oil in a large saucepan (preferably nonstick). When it is hot, add the potato slices, and brown them over high heat for about 10 minutes, occasionally turning them gently with a spatula to minimize breakage.
  • Add the salt, parsley and butter, mix them in gently, and saute the potatoes for 10 to 15 seconds longer. Serve immediately.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 206 milligrams, Sugar 1 gram, TransFat 0 grams

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY



Diced Potatoes Sauteed with Garlic and Parsley image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds waxy potatoes
2 cloves garlic, minced
1/4 cup minced parsley
4 to 6 tablespoons canola oil
4 tablespoons butter
Salt
Freshly ground pepper

Steps:

  • Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
  • Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
  • Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

HERBED NEW POTATOES



Herbed New Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Steps:

  • Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

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