Serves: 6
Total Calories: 207
Peel and cube potatoes. Barely cover with water, adding 1/2 teaspoon salt to the water. Boil until just tender, about 20 minutes. Drain and return pan to low heat, shaking to dry the potatoes. Add butter or margarine, optional cream, salt and pepper to taste and sprinkle with chopped herbs. Shake pan to distribute seasonings and herbs evenly over vegetables.
This Buttered Parsley Potatoes recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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