Parsley Potatoes With Cucumbers Recipes

PARSLEY POTATOES

Steps:

• Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
• Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

STEAMED PARSLEYED POTATOES WITH CUCUMBERS

Steps:

• Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
• Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
• Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
• Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

PARSLEY POTATOES WITH CUCUMBERS

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.