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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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THERE WERE no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden - especially when served with our favorite Sunday dinner. Amidst the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout.-Marilyn Kutzli, Preston, Iowa Ingredients:
Directions:
1. Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley. Yield: 12 servings.
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