English Parsley Potatoes Recipes

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MY MOM'S AMAZING PARSLEY POTATOES



My Mom's Amazing Parsley Potatoes image

My mom has the amazing ability to turn the mundane into something awesome. Never fail, one of my 5 brothers or sisters would ask for this every night. Simple, Tasty, Attractive and goes with just about anything. You can adjust the amounts to your liking as potatoes come in all sizes. Southern all the way!

Provided by NcMysteryShopper

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

5 medium potatoes (White or Red)
1/2 cup sour cream
1/8-1/4 cup fresh parsley (Adjust to your liking)
3 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
  • Boil Potatoes until tender.
  • Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

Nutrition Facts : Calories 230.6, Fat 9.9, SaturatedFat 6.2, Cholesterol 23.7, Sodium 256.3, Carbohydrate 32.2, Fiber 4, Sugar 1.5, Protein 4.4

PARSLEY POTATOES



Parsley Potatoes image

The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts :

ENGLISH PARSLEY POTATOES



English Parsley Potatoes image

A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

Provided by bluemoon downunder

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

900 g new potatoes, washed, unpeeled, boiled until cooked through
1 yellow onion
2 garlic cloves, finely chopped
50 g unsalted butter
2 tablespoons plain flour
300 ml reduced-sodium vegetable broth
300 ml low-fat double cream
1 teaspoon dried thyme
1 bunch parsley, stalks removed, finely chopped
1 tablespoon Worcestershire sauce
1 egg yolk
salt & freshly ground black pepper, to taste

Steps:

  • Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
  • Stir in the flour and cook for 1 minute.
  • Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
  • Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
  • Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
  • Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
  • Sprinkle with the remaining parsley and serve.

Nutrition Facts : Calories 307.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 74.1, Sodium 61.1, Carbohydrate 46.8, Fiber 5.7, Sugar 3.4, Protein 6.1

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