Best 9 Buttery New Potatoes With Leeks And Parsley Recipes
Elevate your taste buds with this delectable recipe for buttery new potatoes with leeks and parsley, a dish that captures the essence of rustic charm. This culinary masterpiece combines the earthy sweetness of new potatoes, the delicate flavor of leeks, and the vibrant freshness of parsley to create a symphony of flavors that will transport you to a countryside kitchen. The velvety butter adds a touch of richness and indulgence that makes this dish irresistible. Get ready to embark on a culinary journey that celebrates the beauty of simple ingredients and the art of cooking with love.
Here are our top 9 tried and tested recipes!
PARSLEY SMASHED NEW POTATOES
Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings, scant 1 cup each
Number Of Ingredients 7
Steps:
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Nutrition Facts : Calories 159, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 12 milligrams, Sodium 321 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 4 grams
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Land O'Lakes
Categories Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Land O'Lakes
Categories Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Land O'Lakes
Categories Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
CRISPY POTATOES AND LEEKS
These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods.
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tbls. of butter in a heavy large nonstick skillet over medium heat. Add leeks; cook 3 minutes or until soft. Place in a large bowl and cool. Reserve skillet.
- Shred potatoes using food processor or grater, working quickly to avoid discoloration. Rinse potatoes under cold water; pat dry with paper towels. Place in the bowl with the leeks. Add green onions, salt, pepper and thyme. Toss to combine.
- Spray a 11"x7" baking dish with nonstick cookiing spray. Heat 1 1/2 tbls. of the butter and 1 1/2 teaspoons of the oil in the same skillet over medium high heat until melted and hot. Spoon half of the potato mixture into skillet, and cook 5-8 minutes or until potatoes are tender and golden brown, stirring frequently. Spread evenly in baking dish. Repeat with remaining butter, oil, and potato mixture.(Potatoes can be made to this point oup to 1 day ahead. Bring to room temperature before reheating).
- Heat oven to 350*F. Bake 20 minutes or until heated through. Heat broiler; broil 4-6 minutes or until top is browned and slightly crisp. Sprinkle with fresh chopped parsley. Enjoy!
PARSLEY NEW POTATOES
These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.-Suzanne Cleveland, Lyons, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Land O'Lakes
Categories Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
POTATO SOUP WITH LEEKS, BLOOD SAUSAGE, AND PARSLEY
The potato and the leek are happy bedfellows, as anyone who has eaten a good vichysoisse will know. Softer than potato and onion, more graceful than a chowder, warm potato and leek soup has a peaceful, almost soporific quality. A silky, cool-weather soup that somehow manages to taste creamy and rich with only the smallest amount of butter and no cream in it.
Yield enough for 4 to 6
Number Of Ingredients 7
Steps:
- Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds. Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter. Let them cook over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.
- Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the potatoes and stir them in too. Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil. Decrease the heat so that the soup bubbles gently and partially cover it with a lid. It will take about twenty-five minutes for the potatoes to become truly tender. Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.
- Cut the blood sausage into slices and grill until crisp. Ladle the soup into bowls and float the sausage slices on top.
Tips
- Choose small, new potatoes for the best flavor and texture.
- Scrub the potatoes thoroughly to remove any dirt.
- Slice the potatoes into quarters or halves, depending on their size.
- Cut the leeks into thin slices.
- Use fresh parsley for the best flavor.
- Use unsalted butter for the best flavor.
- Season the potatoes with salt and pepper to taste.
- Cook the potatoes and leeks until the potatoes are tender and the leeks are softened.
- Stir in the parsley and lemon juice and cook for an additional minute.
- Serve the potatoes immediately.
Conclusion
Buttery new potatoes with leeks and parsley is a simple but delicious side dish that is perfect for any occasion. The potatoes are tender and flavorful, the leeks add a bit of sweetness and crunch, and the parsley and lemon juice brighten up the dish. This dish is sure to be a hit with your family and friends.
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