Boiled Red-Skinned Potatoes With Parsley

Ingredients

• 16 small red-skinned potatoes, about 1 1/2 pounds
• Salt to taste
• 8 parsley sprigs
• 1 bay leaf
• 3 tablespoons butter
• 3 tablespoons chopped parsley
• ¼ teaspoon ground cumin
• Freshly ground white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    210 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 22 milligrams cholesterol; 15 milligrams sodium

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

Preparation

1. Using a sharp knife, peel some of the skin, leaving a band for color.
2. Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
3. Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.

About 30 minutes