New This Month

Parsley Potatoes

These potatoes can be served as a taco filling or as a side dish with fish or meat.

Source: Martha Stewart Living, August/September 1992


  • 2 pounds small red potatoes
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium onion, chopped
  • Salt
  • 1/2 cup flat-leaf parsley leaves, coarsely chopped


  1. Bring a pot of lightly salted water to a boil. Add potatoes and cook until tender, about 30 minutes. Drain and let cool. Peel potatoes and cut into halves or quarters so pieces are of uniform size.

  2. Melt butter in a large saute pan and cook onion over medium-low heat until transparent, about 7 minutes. Add potatoes and salt to taste, and continue cooking over low heat for 30 minutes. Stir in parsley leaves. Serve hot or warm.

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