A neighbor who always had a large garden showed me how to make these easy, buttery potatoes. For a flavor twist, sometimes I substitute fresh or dried dill for the parsley.—Kathie Morris, Redmond, Oregon
- 6 medium red potatoes, cut into cubes
- 1/4 cup butter, cubed
- 1 to 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Place potatoes in a large saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain. Add butter, parsley, salt and pepper; stir until combined. Yield: 6 servings.
Originally published as Parsley Potatoes in Quick Cooking January/February 1999, p7
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