Garlic and Parsley Potatoes with Red and Black Pepper Rachael R
Elevate your side dish game with these irresistible Garlic and Parsley Potatoes with Red and Black Pepper, a signature recipe inspired by Rachael R. Featuring tender baby potatoes coated in a fragrant blend of olive oil, garlic, and butter, this dish is brought to life with the fresh brightness of parsley and a kick of crushed red pepper flakes. A sprinkle of freshly ground black pepper and optional lemon garnish tie it all together, offering the perfect balance of zest and spice. Ready in just 35 minutes, this versatile recipe is the ultimate accompaniment to any main course, from roasted meats to veggie-packed dishes. Perfect for weeknights or special occasions, these seasoned potatoes are sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 750 grams Baby potatoes (or small Yukon Gold potatoes)
- 4 cloves Garlic cloves
- 30 grams Fresh parsley leaves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoons Salt
- 1 medium Lemon (optional, for garnish)
Instructions
Rinse the baby potatoes thoroughly under cold water to remove any dirt. Cut the larger ones in half to ensure even cooking. Leave the smaller ones whole.
Place the potatoes in a large pot and cover them with cold water. Add about 1 teaspoon of salt to the water and bring it to a boil over medium-high heat.
Once the water comes to a boil, reduce heat to medium and let the potatoes simmer for 12-15 minutes, or until fork-tender but not overly soft. Drain and set aside.
While the potatoes are cooking, finely chop the parsley and mince the garlic cloves. Set them aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
Add the drained potatoes to the skillet. Toss them gently in the garlic oil to coat evenly.
Reduce the heat to low and stir in the unsalted butter. Add the chopped parsley, crushed red pepper flakes, and freshly ground black pepper. Toss everything together to combine.
Taste and adjust the seasoning by adding more salt or black pepper, if desired.
Transfer the garlic and parsley potatoes to a serving platter. Garnish with additional parsley and a squeeze of fresh lemon juice, if using.
Serve warm as a flavorful side dish. Enjoy!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
