Choose small boiling potatoes of uniform size. Scrape and cook as for Boiled Potatoes. Drain thoroughly and replace over heat for a minute to evaporate excess moisture; then turn into hot serving dish and pour melted butter over them, turning so each potato is coated all over. Sprinkle with finely chopped parsley and serve immediately. Ham or bacon fat may be used instead of butter.
Parsley Buttered Potatoes
May 15, 2006 by Tarrant Figlio
Category Recipes, retro food, Vegetables | Tags:
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