Reviewed: Nov. 17, 2006

I loved these. I adore parsley and garlic and potatoes, so what is not to love...

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jul. 31, 2006

An interesting twist on cooking potatoes. I'd recommend sprinkling some extra parsley on before serving.

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: Oct. 29, 2005

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.

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ALLRECIPESMOM

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Reviewed: Apr. 7, 2005

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.

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STACERP

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Reviewed: Mar. 30, 2005

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.

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Reviewer:

nalova

Cooking Level: Beginning

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Reviewed: Mar. 17, 2003

Excellent! Simple and went well with chicken.

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ALETA14

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Reviewed: Oct. 13, 2000

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.

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