Parsely potato

Parsely potato
  • 1 Kilogram (kg) potato
  • 4 Table spoon (tbsp) parsely chopped
  • 2 Table spoon (tbsp) butter
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) black pepper grounded

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



Peel, cut and put the potatoes in a large pot and add water to cover the potatoes by 1 inch. Season the water with 1 teaspoon salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes until tender when pierced, 15-20 minutes. Melt the butter in a frying pan, add salt, black pepper and chopped parsely, toast for 3-5 minutes than add the drained potato, stir and serve hot to roast meats.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
Upload recipe

Become part of the CK community by uploading and sharing traditional or personal recipes. Once you've logged in you can upload, save and print your dishes online.


Similar recipes