Classic Parsley Potatoes

By Florence Fabricant

Total Time
30 minutes
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Featured in: FOOD; Parsley Takes a More Assertive Role

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Ingredients

Yield:6 servings
  • 2½pounds small new potatoes, peeled
  • Salt
  • 2tablespoons unsalted butter
  • 2tablespoons finely minced flat-leaf parsley
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

181 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 455 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.

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Preparation

  1. Step 1

    Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.

  2. Step 2

    Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.

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