Parsley Potatoes
Parsley Potatoes is a delicious vintage recipe that's so quick and easy. It uses only a handful of ingredients so it can be ready to serve in a jiffy. This gluten free recipe is healthy, low calorie and clean eating. It can easily be made vegan by using avocado oil instead of butter. These potatoes have dollops of butter and fresh garden parsley. Terrific side dish for family, company or holiday dinners like Easter, Mother's Day or Father's Day.
Ingredients
- 5 lbs. Russet potatoes or any kind of potatoes
- 1 stick unsalted butter (1/2 cup) you can melt this if desired
- 1/2 cup fresh parsley and more for garnish if desired chopped
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Wash and peel potatoes.
- Cut potatoes into medium-sized chunks and place in large stock pot.
- Cover with water.
- Bring potatoes and water to a boil.
- Allow potatoes to boil for about 15 minutes--just barely fork tender.
- Don’t overcook. You don’t want mashed potatoes.The potatoes need to still have some texture.
- Prick potatoes with a fork to check for doneness.
- Drain potatoes in a colander and place back into saucepan.
- Turn off heat.
- Place the stick of butter into the pot with the potatoes.
- Add parsley, salt and pepper.
- Allow butter to melt a little.
- Stir potatoes gently until the butter has melted.
- Scoop potatoes out of pot and serve in a serving bowl.
- Garnish with more chopped fresh parsley.
Notes
NOTE: These can easily be made vegan by substituting ½ cup avocado oil.
NOTE: Be very careful not to overcook the potatoes. You want them just barely fork tender so they will hold their shape when stirring. You do not want them mushy and to the stage where they fall apart.
NOTE: Stir the ingredients very carefully with a spoon so the potatoes hold as much of their shape as possible before serving.
© Can’t Stay Out of the Kitchen
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