Norwegian Parsley Potaroes Recipes
NORWEGIAN PARSLEY POTATOES
This simple recipe is precisely how my Norwegian born BIL taught my sister to make parsley potatoes. He insists that the potatoes do not taste as good if the salt is not cooked with the potatoes. Once I cooked the potatoes for my sister and didn't put the salt in the water first. He had a fit and wouldn't eat them after taking one bite and asking me if I had salted them before cooking.
Provided by CarrolJ
Categories Potato
Time 50m
Yield 1 quart, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put the water, salt and potatoes in a pot and cook until the potatoes are just tender.
- Drain well.
- Pour the melted butter over the potatoes.
- Sprinkle the chopped parsley over the potatoes and toss lightly.
- Serve hot.
NORWEGIAN HERBED POTATOES
Make and share this Norwegian Herbed Potatoes recipe from Food.com.
Provided by iewe7726
Categories Scandinavian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly.
- With a sharp knife, remove one narrow strip of skin around the middle of each potato.
- In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.
Nutrition Facts : Calories 379.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 218.3, Carbohydrate 39.9, Fiber 5.1, Sugar 1.8, Protein 4.9
NORWEGIAN POTATO SALAD!
I recently ate this at Bunco and had to have the recipe! It is light, delicious and so fast and easy. It can be left on your buffet inside or out without fear of spoiling.
Provided by Koechin Chef
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Best made 1 day ahead, or allow 3 hours refrigeration time.
- Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice.
- Place in a bowl.
- Combine all remaining ingredients and stir until salt and sugar are disolved.
- Pour over the potatoes and toss well to cover all potatoe cubes.
- Cover and refrigerate.
- Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-).
- Times listed do not include refrigeration!
Nutrition Facts : Calories 300.1, Fat 18.3, SaturatedFat 2.4, Sodium 301.8, Carbohydrate 31.5, Fiber 3.8, Sugar 3, Protein 3.5
MY MOM'S AMAZING PARSLEY POTATOES
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
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
BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)
In Norway this dish is usually served with the Norwegian national dish, cod! May I suggest recipe#504392
Provided by pammyowl
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
- Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
- Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.
Nutrition Facts : Calories 267.4, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 436.9, Carbohydrate 29.9, Fiber 3.8, Sugar 1.4, Protein 3.7
PARSLEY POTATOES
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
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 :
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