Parsleyed or Dilled Potatoes


  • 12 small new red potatoes (about 2 pounds)
  • Salt and pepper to taste
  • 2 tablespoons butter
  • ¼ cup finely chopped parsley or 1/4 cup finely chopped fresh dill
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      212 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 15 milligrams cholesterol; 43 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
  2. Wash the potatoes and put them in a saucepan with water to cover. Add salt. Bring to a boil and simmer for about 20 minutes.
  3. Drain the potatoes and add the butter, pepper and parsley or dill. Toss well, and serve hot.

30 minutes

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