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Parsley Potatoes
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4 pound small red potatoes
1/2 cup butter or margarine
1/2 cup minced fresh parsley
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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |