Parsley Smashed New Potatoes
From EatingWell: July/August 2009
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
- 2/3 cup low-fat plain yogurt
- 2 scallions, cut in half lengthwise and finely chopped
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons butter, softened
- 3/4 teaspoon salt
- White or freshly ground black pepper, to taste
- 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.)
- Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
- Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Per serving: 159 calories; 4 g fat (3 g sat, 0 g mono); 12 mg cholesterol; 27 g carbohydrates; 4 g protein; 3 g fiber; 321 mg sodium; 779 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Potassium (22% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 fat
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- Ease of Preparation
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- Side dish, potato/starch
- July/August 2009