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“I used to love when my Mom made parsley potatoes growing up. It was one of my favorites. I finally decided I should make some of my own. I used butter instead of vegetable oil (personal preference). These are quite tasty. Recipe courtesy of allrecipes.com.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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