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Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion you're serving immediately, then refrigerate the rest for the recipes that follow.
This recipe is:
Quick
Leftover: Potato Omelet
Originally published as Basic Boiled Potatoes in Quick Cooking July/August 2001, p12
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