- 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.
Originally published as Parsley Red Potatoes in Taste of Home June/July 2005, p35
Reviews for Parsley Red Potatoes
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Reviewed Dec. 4, 2012
Great side dish.
Reviewed Oct. 9, 2012
The whole family liked the recipe.