Best 10 Parslied New Potatoes Microwave Recipes

PARSLEY POTATOES

Steps:

• Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
• Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

MICROWAVE POTATO

Steps:

• Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
• Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook's Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.

PARSLIED POTATOES

Steps:

• Bring a large pot of water to a boil and add the potatoes.
• Cook for 25 to 30 minutes or until potatoes are fork tender.
• Drain potatoes and place in large bowl.
• Melt the butter, stir in parlsey, paprika and salt.
• Mix well and finish off with a few grinds of black pepper.
• Serve and enjoy.

PARSLEY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

PARSLIED POTATOES

Steps:

• While boiling the potatoes, melt the butter with the parsley in it. (I use the microwave, then set it on the stove close to the potatoes to keep warm.).
• Once the potatoes are cooked drain off the water.
• Pour the butter and parsley over them.
• Mix well. (I find that shaking the pan, with the lid on mixes it better.).

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

GARLIC & PARSLEY NEW POTATOES

Steps:

• Scrub the potatoes well.
• Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
• Place potatoes in a saucepan, cover with water and bring to a boil.
• Simmer covered for about 20 minutes or until tender.
• Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
• In a non stick frypan add the remaining oil over medium heat.
• Add garlic,cook approximately 1 minute.
• Add parsley, salt& pepper, mix well.
• Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
• Serve.

PARSLEY NEW POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

PARSLIED NEW POTATOES

Steps:

• In medium pot, bring 2 qts water and 1 t salt to a boil.
• Cut a ring around the middle of each potato.
• Drop potatoes in boiling water, bring back to the boil.
• Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes.
• Drain well.
• Add butter and parsley.
• Toss to coat well.