- 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
Reviews for Parsley Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 6, 2008
"Red potatoes are best for this recipe- white turn out somewhat mushy."