Parsley Potatoes

Ingredients

• 2 ½ pounds medium-size new potatoes, peeled and quartered
• 1 tablespoon extra-virgin olive oil
• ½ tablespoon chopped parsley
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    165 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 to 8 servings with pot au feu

Preparation

1. Put potatoes in a saucepan, cover with cold water and bring to a boil. Reduce heat to medium and cook, uncovered, 15 to 20 minutes, until the potatoes are just tender when pierced with a knifepoint. Drain.
2. Return potatoes to the saucepan and add the remaining ingredients. Toss gently and, if necessary, warm over low heat or place in an oven-proof serving dish, cover with foil and keep warm in a 200-degree oven until ready to serve.