Reviewed: Sep. 22, 2009

Simple yet yummy! I did change the cooking method and added fresh minced garlic. I quartered my potatoes added 1 TBSP water, covered, and microwaved for 7 minutes. I drained off the water, covered and allowed to set for 5 minutes. I cut 1 TBSP cold butter into small pieces and spinkled evenly over the potatoes along with the parsley, garlic, and salt/pepper; giving a toss before covering. I let them sit for several hours to let the flavors mingle. I baked them in a 350 degree oven, uncovered for 30 minutes.

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gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

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Reviewed: Sep. 15, 2009

Good recipe, just not exactly what I was looking for.

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Lindsay

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

Living In: Long Beach, California, USA

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Reviewed: Aug. 27, 2009

Very easy to make, I used evoo in place of the butter, I also did need to add salt and pepper to the finished dish.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: May 19, 2009

Simple and so tasty! Thanks for sharing!

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Kathy A

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 14, 2009

These were a nice side dish with our chicken. They are rather bland though and would pretty much go with anything because of that. I microwaved mine on the potato setting in a covered dish and they turned out fine. My husband didn't understand the "green stuff" on his potatoes though so there was a little complaint about that.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 17, 2009

I was looking for a recipe that was the same as my dad makes. I'm happy I found it! These are simple, delicious, and not to mention affordable. I always have seconds!

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Sarah W

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

Very good! I made exactly as recipe reads but added seasalt and pepper after they were done. I will be using these again! Thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Mar. 28, 2009

very yummy

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Dave

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Reviewed: Mar. 25, 2009

These potatoes were very good. I did not have fresh herbs... used dry. But was still a dish I will cook again.

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LDUBEAU

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Reviewed: Mar. 23, 2009

These were great, the best red potato recipe I've found.

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Sue Stillwell

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Reviewed: Mar. 18, 2009

Five stars for easy and delicious. Makes a pretty side dish that is a little different from the norm. Followed recipe exactly.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Mar. 13, 2009

Its a very easy recipe and it allows for a lot of wiggle room with seasoning preference. I followed the recipe exactly and will serve it again.

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RLORKY

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

I've been making these forever. I usually use large red potatoes, [unless company is coming] and quarter them. I boil them in chicken stock, or half chicken stock, half water with a couple of chicken boullion cubes. Peel a whole onion cut it in half and put it in the water while the potatoes are boiling. When everything is done you can scoop the onion out with a slotted spoon. Just another layer of flavor. These are a staple in my house, right with mashed,and baked potatoes.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 23, 2009

Simple, yet delicious!

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*Katie*

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

These potatoes were so easy and very tasty. This is like a restaurant quality side dish, went perfect with my roast. Used olive oil instead of butter and salt/pepper to taste.

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clays01

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Beverly Hills, Michigan, USA

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Reviewed: Jan. 14, 2009

These were lacking something. Nothing that more salt couldn't fix though.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 4, 2009

Didn't have fresh parsley, so used dried. Used a whole stick of butter because I used a whole bag of baby reds. Overcooked just a bit; added to the texture a bit. Fried up the leftovers the next morning for breakfast - mmmmmm!

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