Parsley Potatoes
A Betty Crocker betty-crocker-basics recipe for Parsley Potatoes.
Ingredients
- 1 1/2 pounds new potatoes (about 10 to 12 whole)
- 2 tablespoons margarine or butter
- Parsley sprigs
- 1/4 teaspoon salt -- if desired
- 1/8 teaspoon pepper -- if desired
Instructions
- 1
Scrub the potatoes thoroughly with a vegetable brush to remove all the dirt.
- 2
Peel a narrow strip around the center of each potato with a vegetable peeler.
- 3
Add 1 inch of water to the Dutch oven. Cover and heat the water to boiling over high heat.
- 4
Add potatoes. Cover and heat to boiling again.
- 5
Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20 to 25 minutes or until tender when pierced with a fork; drain in a strainer.
- 6
While the potatoes are cooking, place the margarine in a small microwaveable bowl or measuring cup. Microwave uncovered on High 15 to 30 seconds or until melted.
- 7
Rinse a few sprigs of the parsley with cool water, and pat dry with a paper towel.
- 8
Chop enough parsley leaves into small pieces on a cutting board using a chef's knife to measure 1 tablespoon, or place the leafy portion of the parsley in a small bowl or cup and snip into very small pieces with kitchen scissors. Discard the stems.
- 9
After draining the potatoes, return them to the Dutch oven. Drizzle the melted margarine over the potatoes, and sprinkle with the chopped parsley, salt and pepper.
- 10
Stir gently to coat the potatoes.