Sauteed Potatoes With Parsley Recipes

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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.

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

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.

SAUTéED POTATOES



Sautéed Potatoes image

Make and share this Sautéed Potatoes recipe from Food.com.

Provided by threeovens

Categories     Potato

Time 1h

Yield 6 cups, 8 serving(s)

Number Of Ingredients 6

12 red potatoes
salt & freshly ground black pepper
3 tablespoons vegetable oil
3 tablespoons butter
1 teaspoon garlic clove, minced
3 tablespoons fresh parsley, chopped

Steps:

  • Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
  • Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
  • Toss and stir. Serve.

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.

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

SAUTEED POTATOES



Sauteed Potatoes image

Categories     Potato     Side     Sauté     Quick & Easy     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 3

4 pound russet (baking) potatoes, peeled and cut into 1-inch cubes
6 tablespoons clarified butter
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan and parboil gently, uncovered, 4 minutes. Drain well in a colander and let stand until dry, about 5 minutes.
  • Preheat oven to 350°F.
  • Heat 3 tablespoons clarified butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of potatoes, shaking skillet and turning potatoes occasionally, until golden brown on all sides, 4 to 6 minutes. Season with salt and pepper. Reduce heat to moderately low and cook potatoes, turning them, until tender, about 5 minutes more. Transfer to a baking sheet and sprinkle with parsley, then keep warm in oven. Sauté remaining potatoes in same manner.

SAUTEED POTATOES WITH CHORIZO AND PARSLEY



Sauteed Potatoes With Chorizo and Parsley image

Make and share this Sauteed Potatoes With Chorizo and Parsley recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 56m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs large waxy potatoes, quartered
1/2 cup peeled thinly sliced dry-cured chorizo sausage (mild or hot)
1/4 cup finely chopped red onion
1/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a saucepan, combine the potatoes with water to cover and bring to a boil.
  • Reduce the heat to medium and cook until the potatoes are fork-tender, about 20 minutes.
  • Drain and keep warm.
  • Heat a frying pan over med-high heat.
  • Add the chorizo and sauté until most of the fat is rendered, about 2 minutes.
  • Pour off the fat and continue cooking the chorizo until lightly browned, 1-2 minutes.
  • Add the onion and sauté for 1 minute.
  • Add the potatoes and wine and cook until most of the liquid evaporates, about 1 minute.
  • Transfer to a bowl, toss with the parsley and serve.

Nutrition Facts : Calories 277, Fat 11.1, SaturatedFat 4.1, Cholesterol 25, Sodium 363.1, Carbohydrate 31.7, Fiber 4, Sugar 1.9, Protein 10.5

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