Tuesday, November 15, 2011

Recipe Of The Week: Parsley Potatoes

Parsley Potatoes
2 pounds of potatoes (cooked and drained)
1/4 cup of butter
2 Tablespoons parsley or 1 teaspoon of dry flakes
1/8 teaspoon celery (or seasoned) salt, optional

Potatoes can be peeled or unpeeled.  In same saucepan used to cook the potatoes, melt the butter and stir in parsley and celery salt.  Add potatoes and toss lightly.  Variation:  Add 1/4 teaspoon of dill weed for dilled potatoes.

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