Parsley potatoes from Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less (page 255) by Ellie Krieger

  • baby red potatoes
  • parsley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Filet mignon with zucchini and parsley-caper sauce; Pork tenderloin with fennel and grapes; Grilled lamb chops with minted pea sauce; Lemon-tarragon chicken with squash ribbons; Spinach, herb, and goat cheese frittata

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 17, 2023

    This recipe produces light-tasting potato side dish. We liked it but when paired with the recommended tarragon chicken, the entire meal lacked zip. It felt like a spa meal- fine if that's the goal. My red potatoes, cut in quarters, baked to our liking in 14 minutes.

  • julesamomof2 on March 01, 2022

    These potatoes made a nice side dish and I appreciated steaming them vs. roasting in oil, although it took way way longer than specified to reach doneness. I also have found most of Ellie's recipes are very light on the seasoning which I'm sure is good for sodium reduction, but that said it's easy to just salt to taste. I did add just a smidge of butter to the finished dish as it needed a little something else for flavor.

  • GiselleMarie on September 25, 2020

    These are good and very easy. I have another recipe for parsley potatoes that I like better but I was cooking dinner at a rather late hour tonight and didn’t want the extra work and ingredients of my usual recipe. Ellie calls for only 1/4 teaspoon of salt. The dish could have used more—and pepper too! But really, a good basic preparation.

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