Parsley Potatoes
"A different potato side dish that doesn't take long to make. I like to serve this with an omelette."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 potatoes, peeled and cut in 1 inch cubes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup water
- 2 tablespoons chopped fresh parsley (or 2 tsp. dried)
- salt and pepper
directions
- Heat oil in frying pan.
- Sauté garlic and potatoes until slightly golden.
- Add water, parsley, salt and pepper.
- Cover and simmer for 15 minutes, stirring occasionally.
- (The water should evaporate.).
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Reviews
-
I added some minced onion to this as well and used less water, adding more as it boiled away if the potatoes were still too firm. I then sauteed them until the onions caramelized and it added a perfect touch of sweetness! Very lovely breakfast potatoes. -
Wonderful! Had these as a side dish to Bacon Wrapped Chicken (<a href="/79944">Bacon Wrapped Chicken (Oamc)</a>), and they were so good! I used more fresh parsley (about 1/4 cup), browned the potatoes a little more at first (not really on purpose...), used only about 3/4 cup water, cooked only about 10 minutes because the potatoes were already done, then browned just a bit more. I think these would be just as perfect as a side to either breakfast or dinner, and next time I, too, might add some onions or peppers. Thank you for a great and versatile recipe! -
The flavor of these were great! I just ended up having them a bit too mushy - the water took forever to boil out! Next time (there will be a next time) I'll just add a tad less water. Thanks for sharing! -
What a great idea for having tasty home fries without all the extra calories from the oil. I could see doing this in other additions such as with onions or scallions. I made them just as stated and allowed the potatoes to cook a minute or so beyond the point the water finished evaporating. That let them just re-crisp a bit. The results were a really nice side to my brinch frittata. Thanks for sharing.
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