Friday, September 16, 2011

Parsley Potatoes

1 ½ lb -  potatoes, washed, peeled and cut in half for smaller potatoes and into 3rds for large potatoes
2 tbs - butter, melted
2 tbs -  dried parsley

Boil the  potatoes until tender but firm
Drain and toss the potatoes with the melted butter, chopped parsley and  salt.
Serve warm

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