Baby Red Potatoes with Leeks and Fresh Parsley Butter
Baby red potatoes are gently cooked until tender, then coated in a rich butter sauce with mellow sautéed leeks and bright parsley. The balance of creamy potato, sweet allium, and fresh herbs makes this side dish feel both comforting and refined. Serve Baby Red Potatoes with Leeks and Fresh Parsley Butter alongside roasted meats or grilled fish for weeknights or casual dinners with friends.
- Prep10 mins
- Cook9 mins
- Serves6
- DifficultyEasy
- 1
Place the potatoes in a steamer basket set in a pan with water. The water should not rise above the bottom of the steamer. Cover the pan. Bring to a boil; lower the heat and steam the potatoes until tender, 20 to 25 minutes. Remove from the heat.
- 2
Melt the butter in a large skillet over medium heat. Add the leeks; cook and stir until they are tender and translucent, about 7 minutes. Add the parsley and seasoned salt, stirring to combine. Take the skillet off the heat.
- 3
Gently fold in the warm potatoes; season with freshly ground black pepper.
- Calories 346.42 kcal Moderate
- Protein 5.63 g Moderate
- Carbs 30.51 g Moderate
- Total Fat 24.54 g High
- Saturated Fat 6.08 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 19.22 mg Moderate
- Sodium 5.8 mg Low Source
- Fiber 4.75 g Moderate
- Sugar 1.86 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 43.74 mg Low Source
- Iron 1.9 mg Moderate
- Potassium 755.17 mg Moderate
- Vitamin A 89.48 mcg_rae Low Source
- Vitamin C 31.45 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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