Baby Red Potatoes with Parsley

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These baby red potatoes with parsley are very easy to make and are a great side dish that goes beautifully with your favorite meal. You can even serve them for breakfast and brunch if you like.

I use butter in this recipe but if you want to keep it vegan simply use oil. The result will be the same.

If you can’t find baby red potatoes you can definitely use fingerlings or any other baby potato you can find.

This is what you are going to need for this delicious and easy baby red potatoes with parsley recipe:

Serves four

1 pound baby red potatoes(or fingerling or any other small potato you can find)
1 TBS butter
1 tsp. olive oil
1 TBS chopped parsley
Salt and black pepper

Scrub the potatoes well and boil them in salted water until they are tender. Depending on the size between 15 to 20 minutes. Be careful not to over cook them as we do not want them to mash. Drain the potatoes carefully so as not to destroy them.

Melt the butter with the oil in a large skillet and add the potatoes. Taste one and decide if you need to add salt. Add pepper. Allow the potatoes to crisp — slipping them occasionally. Add the parsley and toss. Turn off the heat and serve as a side.

CALORIES 271.02; FAT 9.39 grs (sat 4.18; mono 3.97; poly 0.68); PROTEIN 5.13 grs ; FIBER 5.60 grs; CARBS 43.16 grs; CHOLESTEROL 15.26 mg; IRON 2.26 mg; SODIUM 598.69 mg; CALCIUM 37.67 m

Print the Baby Potatoes and Parsley Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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