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Parsley Red Potatoes
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2 pounds red potatoes
1-1/2 teaspoons salt
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
Peel off a strip around each potato if desired. Place in a large
saucepan; cover with water. Add salt. Bring to a boil; reduce heat.
Cover and cook for 15 minutes or until tender; drain. Add butter and
parsley; toss until butter is melted.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |