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New Potatoes Recipe
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New Potatoes Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 12 servings

Ingredients

  • 4 pound small red potatoes
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh parsley

Nutritional Facts

3/4 cup: 177 calories, 8g fat (5g saturated fat), 20mg cholesterol, 88mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 3g protein .

Directions

  1. Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley. Yield: 12 servings.
Originally published as Parsley Potatoes in Reminisce March/April 1996, p47


Reviews for New Potatoes

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
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MY REVIEW
greatwithoutgluten 16252
Reviewed Jun. 30, 2014

"I love these potatoes. I do not always remove the potato skins. These are delicious and simple. This side dish goes well with so many different dishes! I also add fresh garlic for extra flavor depending on the meal."

MY REVIEW
fondant_123 39552
Reviewed Oct. 6, 2012

"These potatoes were GREAT! They were messy to remove the skins, but well worth it! I just made them for dinner and their very delicious!"

MY REVIEW
vt_pure_angel 42217
Reviewed Mar. 19, 2010

"Great recipe as written! Taste alot like potato pancakes which we also like."

MY REVIEW
whedonfreak 39551
Reviewed Sep. 14, 2009

"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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