Recipe by Debe
"The parsley is what makes these potatoes green. This is my mother-in-law's recipe. It is a very fast and easy way to make better-than-mashed potatoes!"
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potatoes, peeled and halved
salt and pepper to taste
I used the parsley, but my potatoes never turned green. I really didn't matter because the garlic was what make this recipe
special. Next time I'll do away with the added expense of buying the parsley. A keeper for sure.
My potatoes didn't turn green at all. The water was a tad green, but not the spuds. Since I was making these for St. Pat's Day, I added green food coloring while mashing.
Excellent! Simple and went well with chicken.
I have to admit that I didn't exactly follow this "Green Potatoes" recipe. Instead, I did my own take on the idea with a lot more parsley (tons!) and lathered it with lard (since I am dairy intolerant and don't eat either butter or margarine). I loved it! Thank you Debe for sharing your recipe.
I loved these. I adore parsley and garlic and potatoes, so what is not to love...
This recipe is delicious and went well with steak. It doesn't require lots of prep time, and you can prepare other foods while the potatoes are cooking. We used fresh parlsley, russet potatoes, and added extra garlic.
It tastes sooo good. Kids love it because it's green! The prep time is extremely quick. You don't have to slave over the stove while it's cooking either.
An interesting twist on cooking potatoes. I'd recommend sprinkling some extra parsley on before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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