- 2 pounds small red new potatoes
- 1/2 cup butter, cubed
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried marjoram
- Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through. Yield: 6-8 servings.
Originally published as Norwegian Parsley Potatoes in Taste of Home February/March 1994, p31
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