Parsley Potatoes
1 1/2 pounds new potatoes (about 10 to 12 whole)
2 tablespoons margarine or butter
Parsley sprigs
1/4 teaspoon salt — if desired
1/8 teaspoon pepper — if desired
Scrub the potatoes thoroughly with a vegetable brush to remove all the
dirt. Peel a narrow strip around the center of each potato with a
vegetable peeler. This will make the potatoes look prettier when they are
served. If you’re in a hurry, you don’t need to peel this strip.
Add 1 inch of water to the Dutch oven. Cover and heat the water to boiling
over high heat. Add potatoes. Cover and heat to boiling again. Once water
is boiling, reduce heat just enough so water bubbles gently. Cook covered
20 to 25 minutes or until tender when pierced with a fork; drain in a
strainer.
While the potatoes are cooking, place the margarine in a small
microwavable bowl or measuring cup. Microwave uncovered on High 15 to 30
seconds or until melted.
Rinse a few sprigs of the parsley with cool water, and pat dry with a
paper towel. Chop enough parsley leaves into small pieces on a cutting
board using a chef’s knife to measure 1 tablespoon, or place the leafy
portion of the parsley in a small bowl or cup and snip into very small
pieces with kitchen scissors. Discard the stems.
After draining the potatoes, return them to the Dutch oven. Drizzle the
melted margarine over the potatoes, and sprinkle with the chopped parsley,
salt and pepper. Stir gently to coat the potatoes.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:25″
Per serving: 185 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
To Microwave 4 potatoes: Choose potatoes of similar size. Pierce
potatoes with a fork to allow steam to escape. Place potatoes and
1/4 cup water in a 2-quart microwavable casserole, arranging
larger potatoes to the outside edge. Cover with plastic wrap,
folding back 2-inch edge to vent. Microwave on High 10 to 12
minutes, stirring after 5 minutes, until tender when pierced with
a fork. Let stand covered 1 minute; drain in a strainer. Melt
margarine as directed in step 3, and continue with the recipe.
Tip
When shopping, look for nicely shaped, smooth, firm potatoes with
unblemished skins that are free from discoloration. Store in a
cool, dark place, and use within 3 days.
For easy preparation, purchase potatoes that are all about the
same size so they will cook in the same length of time.
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