Pommes de terre persillees (Parsleyed potatoes)

Ingredients

• 3 ½ to 4 pounds ”new” red, waxy potatoes or 6 large Idaho potatoes
• Salt, if desired
• 3 tablespoons butter
• ⅓ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    162 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 9 milligrams cholesterol; 110 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 – 12 servings

Preparation

1. Peel the potatoes. If they are ”new” potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
2. Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
3. Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.

30 minutes