Parslied Potatoes
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Parslied potatoes
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INGREDIENTS
- 1 1/2 pounds small red potatoes
- 1 tablespoon vegetable oil
- 1 medium onion ; chopped
- 1 small clove gatlic ; crushed
- 1 cup chicken broth
- 1 cup fresh parsley ; chopped, divided
- 1/2 teaspoon pepper
INSTRUCTIONS
Peel a strip of skin from around the middle of each potato, place potatoes in cold water and set aside. Heat a large skillet over medium high heat3/4 cup parsley;; add oil, saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley, mix well. bring to a boil. Place potatoes in a single layer in skillet. return to boil, reduce heat. Simmer covered for 10 minutes or until potatoes are tender Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (368g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 552 | ||
| Calories from Fat: 296 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32.9g | 44 % | |
| Saturated Fat 9g | 45 % | |
| Monounsaturated Fat 13.9g | ||
| Polyunsanturated Fat 7.2g | ||
| Cholesterol 153.3mg | 47 % | |
| Sodium 167.7mg | 6 % | |
| Potassium 1098.6mg | 29 % | |
| Total Carbohydrate 21.7g | 6 % | |
| Dietary Fiber 3.3g | 13 % | |
| Sugars, other 18.5g | ||
| Protein 41.3g | 59 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 552
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