Recipe by Hallie Guilfoyle
"These potatoes are so good and are great with rib eye steaks."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
new red potatoes
chopped fresh parsley
ground black pepper
Ok my family loved this. My rating 4 stars is for the said recipe idea, but after my following changes my family rated it 5 Stars. I changed it a bit after reading the pervious reviews before cooking it. After I sauteed the onion and garic, I did sauteed the potatos with the onions and garlic. I did add more garlic, like double. Then I added the stock mix directly to the pan and low-med simmered it till the potaoes were tender. Slotted it to a serving dish added salt and pepper and topped with more parsley. It was a hit!
These were okay, for as much as I love fresh parsley in dishes, I thought that these lacked flavor. I actually have this exact recipe (word for word) on an "easy everyday cooking" card (that I purchased) & the picture on the front of the card looked sooo good, but the end result needed something...like cayenne or something. I'm wondering if you submitted the recipe to easy every day cooking Hallie.
I first had these at my husband's Aunts home. They're Hungarian and eat these with almost everything. Including BBQ. YUM. I would like to suggest adding a bit of salt. I also like to brown the potatoes a bit.
I used olive oil instead of vegetable oil. Tastes better & it's healthier. Also, I used 2 onions & 4 cloves crushed garlic. My family loves it!
After reading everyone's reviews, I decided to boil the potatoes like it says and then saute them in the pepper sauce. This added all the flavor and they weren't bland after all. I also added butter in the sauce. It turned out delicous!
Step 3 should be step 2, no reason you can't boil the potatoes while your making the "sauce". As far as the sauce, it didn't look appealing to me, and seemed rather "bland" with those ingredients. I ended up using real butter, melting it in the potato pot before adding the potatoes back to it with the "sauce". They turned out very good. Oh, my potatoes were also larger, so I cut them up in quarters instead of leaving whole. I think they "soak up" better that way cause my dish turned out very tasty.
The potatoes were good, but I was little bit disappointed that they didn't have as much flavor as I had expected. They were a nice side dish, but I think that they need to be sauteed with the other ingredients instead of boiled by themselves to get more of the flavor.
These were really good. I mashed up the leftovers the next day and they were even better that way.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Impressive, perfect potatoes with tender, creamy insides and crispy edges.
See the amazing story behind Joseph Crecca’s famous “Fachamatta Potatoes.”
See how to make easy oven-roasted potatoes.