Parsley Potatoes
Reminisce
THERE WERE no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden - especially when served with our favorite Sunday dinner.
Amidst the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout.
-Marilyn Kutzli, Preston, Iowa
SERVINGS: 12
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 40 min.
Ingredients:
- 4 pound small red potatoes
- 1/2 cup butter or margarine
- 1/2 cup minced fresh parsley
Directions:
Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley. Yield: 12 servings.