Olive oil and parsley are a nice change from milk and butter in this dish.
- 2 pounds red potatoes, cut into small wedges
- 1/4 cup minced fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender.
- Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper. Yield: 6 servings.
Originally published as Smashed Red Potatoes in Weeknight Cooking Made Easy Annual 2005, p275
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