Boiled Red-Skinned Potatoes With Parsley
- Total Time
- About 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 16small red-skinned potatoes, about 1½ pounds
- Salt to taste
- 8parsley sprigs
- 1bay leaf
- 3tablespoons butter
- 3tablespoons chopped parsley
- ¼teaspoon ground cumin
- Freshly ground white pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
742 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 151 grams carbohydrates; 20 grams dietary fiber; 7 grams sugars; 18 grams protein; 2024 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Using a sharp knife, peel some of the skin, leaving a band for color.
- Step 2
Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
- Step 3
Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.
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Trout with Chive Butter
Use really small red potatoes.
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