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The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.
This recipe is:
Quick
Originally published as Parsley Potatoes in Taste of Home October/November 1993, p37
A traditional French recipe, these potatoes are thinly sliced and sauteed in a skillet with onions, parsley, and other seasonings.
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Reviewed on Jun. 02, 2009 by jhwalton
Reviewed on Feb. 06, 2008 by Amanda_K
Red potatoes are best for this recipe- white turn out somewhat mushy.
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