Best 8 Steamed Parsley Red Potatoes Recipes

EASY STEAMED PARSLEY NEW POTATOES

Steps:

• Clean the potatoes. If you were able to find the small ones, you won't have to cut them. Otherwise, cut the potatoes into fourths or halves, depending on their size.
• Place your steamer basket in a medium saucepan. Add water until just below the bottom of the steamer basket. You don't want the water touching the potatoes.
• Put the potatoes onto the steamer basket, cover the pan and place over high heat on your stovetop.
• When the water is boiling, turn down to medium-low heat and simmer for 10 to 20 minutes, depending on the size of the potatoes. They are done when they can be pierced easily with a fork.
• Carefully uncover the pot and spoon the hot potatoes into your serving dish. Immediately add the oil and toss until all the potatoes are coated.
• Then sprinkle with the salt and parsley while tossing to distribute evenly.
• Taste and add salt or parsley if you feel more is necessary. And if you want to add pepper to your liking, now is the time.
• Serve hot!

STEAMED PARSLEY RED POTATOES

Steps:

• 1. Cut potatoes into wedges and put into a large pot with a steamer rack , add just enough water to come to the bottom of the rack.
• 2. Cover and cook on high heat and allow to stem for 20 minutes or until the potatoes are fork tender. ( where you can poke the potato and it goes in really easy)
• 3. Transfer the cooked potatoes to a Pyrex dish and top with tabs of the butter , sprinkle with the parsley and the salt & pepper.
• 4. Cover and let hot potatoes melt the tabs of butter.
• 5. Stir up before serving.
• 6. I like to serve mine with a dollop of sour cream on top.

STEAMED POTATOES

Steps:

• Wash the baby potatoes. Cut any larger potatoes in half to match the size of the smaller potatoes.
• Add 1 inch of water and a large pinch of salt to a large pot. Add the steamer basket to the pot and bring the water to a boil.
• Once boiling, reduce the heat slightly, add the potatoes and cover the pot. Steam the potatoes for 10 to 15 minutes*, until tender when pierced with a fork.
• Place the warm steamed potatoes in a bowl and mix with the butter, minced garlic, minced parsley, kosher salt, and fresh ground pepper. Serve warm. Leftovers last up to 5 days refrigerated.

PARSLEYED POTATOES

Steps:

• Using a vegetable peeler or paring knife, peel middle of each potato.
• Place potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into center of potatoes meets only slight resistance, about 20 minutes.
• Drain potatoes in a colander; return to warm saucepan. Toss with butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

PARSLEYED STEAMED POTATOES

Steps:

• Steam potatoes on a steamer rack set over boiling water, covered, until tender, 10 to 15 minutes. Toss with butter, parsley, and salt and pepper to taste.

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.

PARSLEY RED POTATOES

Steps:

• Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.

STEAMED NEW POTATOES WITH MINT AND PARSLEY

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.