Garlic Butter Parsley Potatoes
Rich and creamy potatoes with butter, garlic, and parsley make a delicious side dish.
Servings: 4 servings
- 1 ½-2 pounds baby potatoes cut into half
- 1 teaspoon kosher salt
- 3 tablespoons salted butter sliced
- ¼ cup parsley chopped
- black pepper
- 3 cloves garlic minced
Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.
Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.
Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4. Macros may vary slightly based on specific brands or types of ingredients used.
- Vegan: Sub butter with vegan butter.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 211kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 669mg | Potassium: 749mg | Fiber: 4g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 2mg | Net Carbs: 27g