Baby Red Potatoes with Garlic and Parsley
Recipe: #2472
November 13, 2011
Categories: Side Dishes, Potatoes, 5 Ingredients Or Less, Oven Bake, Low Sodium, Vegetarian, Herbs, more
"This is a fabulous side dish that goes well with just about anything. I never add salt as we are a low-sodium household, but some find this bland without it (add about 1/2 teaspoon if you want). Sometimes I'll use chives instead of parsley. If you want them too cook faster, cut them in smaller pieces. I've been able to make them in 25-30 minutes in a pinch."
Ingredients
Nutritional
- Serving Size: 1 (358.4 g)
- Calories 304.1
- Total Fat - 12 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.5 mg
- Sodium - 194.9 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 5.2 g
- Sugars - 13.9 g
- Protein - 5 g
- Calcium - 64 mg
- Iron - 1.8 mg
- Vitamin C - 34.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375F; grease a 2-quart casserole dish.
Step 2
Scrub potatoes, and cut into halves or quarters, depending on size, and place in casserole dish.
Step 3
Cut butter into pats, and place randomly around top of potatoes; sprinkle with garlic and parsley.
Step 4
Bake, uncovered, for about 10 minutes to melt butter.
Step 5
Stir; continue baking for about an hour (or until potatoes are tender), stirring about every 15 minutes.
Tips
No special items needed.