|Potatoes with Parsley and Green Onions
from Chicago, IL
1 cup sliced green onions (about 5)
1 cup coarsely chopped Italian parsley
1/3 cup olive oil
2 to 2 1/4 pounds medium-size red potatoes, rinsed, unpeeled
Using a knife, finely chop green onions and parsley together on cutting board. Transfer to small bowl. Mix in oil.
Meanwhile, cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Cut potatoes into 1-inch cubes; place in large bowl. Season potatoes generously with salt and pepper. Mix in green onion mixture. Serve hot, or let stand up to 2 hours and serve at room temperature.
4 to 6 Servings
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