Parsleyed or Dilled Potatoes
Published November 12, 1991
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 small new red potatoes (about 2 pounds)
Salt and pepper to taste
2 tablespoons butter
¼ cup finely chopped parsley or ¼ cup finely chopped fresh dill
Nutritional analysis per serving (4 servings)
37 grams carbs; 15 milligrams cholesterol; 212 calories; 2 grams monounsaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 557 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
- Step 2
Wash the potatoes and put them in a saucepan with water to cover. Add salt. Bring to a boil and simmer for about 20 minutes.
- Step 3
Drain the potatoes and add the butter, pepper and parsley or dill. Toss well, and serve hot.
Private Notes
Comments
Easy side dish; great way to use up some excess dill or parsley (I happened to have both on hand). Did not bother with the tip to peel a decorative band around the potato.