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Russian Fingerling Potatoes with Parsley


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  • 1 pound of Russian fingerling (or another kind) potatoes, cut into bite-size pieces, unpeeled
  • 1 bunch parsley, chopped coarsely
  • 1 tablespoon Smart Balance or butter
  • Salt and freshly ground pepper to taste



Step 1

Cover the potatoes with water in a large saucepan. Bring to a boil, then simmer until the potatoes are fork tender, about 15-20 minutes. Drain them well in a colander and return them to the pan. Shake the pan gently over low heat to dry the potatoes a bit. Toss them with the butter or butter substitute and parsley. Season to taste with salt and pepper. For a crispy variation, boil the potatoes for five minutes, drain them, then finish cooking them at 400 degrees in the oven. This may be the version that's more likely to come to work in a snack bag.
Nutritional information
Nutrients per serving
Calories 101 kcal
Calcium 3 % daily value
Vitamin C 55 % daily value
Vitamin A 3 % daily value
Potassium 518 mg


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