- 2 pounds potatoes, peeled and cut into 2-inch pieces
- 1/2 cup butter, melted
- 1/4 cup minced fresh parsley
- Salt and pepper to taste
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper. Yield: 6-8 servings.
Originally published as Parsley Potatoes in Taste of Home October/November 1993, p37
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Reviewed Jun. 2, 2009
Reviewed Feb. 6, 2008
Red potatoes are best for this recipe- white turn out somewhat mushy.