Advertisement

Parsley Smashed New Potatoes

July/August 2009

Your rating: None Average: 4.6 (35 votes)

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.



READER'S COMMENT:
"I made a 5 pound batch with red potatoes for Thanksgiving. I also added fresh minced garlic. YUM! They turned out great! I did not even miss all the fattening butter and 2% milk I normally would have dumped in potatoes. "
Parsley Smashed New Potatoes

Makes: 6 servings, scant 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

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


More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Preparation/ Technique
Steam
Ethnic/Regional
American
Meal/Course
Dinner

Publication
July/August 2009
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner