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THERE WERE no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden - especially when served with our favorite Sunday dinner. Amidst the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Nutritional Facts 1 serving (3/4 cup) equals 177 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 88 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Parsley Potatoes in Reminisce March/April 1996, p47
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Reviewed on Mar. 19, 2010 by vt_pure_angel
Great recipe as written! Taste alot like potato pancakes which we also like.
Reviewed on Sep. 14, 2009 by whedonfreak
Removing the skins was a messy pain, but once done, the potatoes were so delicious! I'll definitely make this again.
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