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Parsley Smashed New Potatoes

  • 20 m
  • 40 m
Katie Webster
“Freshly dug, true “new” potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes. ”


    • 2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
    • ⅔ cup low-fat plain yogurt
    • 2 scallions, cut in half lengthwise and finely chopped
    • ¼ cup finely chopped fresh parsley
    • 2 tablespoons butter, softened
    • ¾ teaspoon salt
    • White or freshly ground black pepper, to taste


  • 1 Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.)
  • 2 Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
  • 3 Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
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