Wanda’s Parsley Potatoes
I simply love potatoes and decided to do something other than mashed one day, years ago!
Yield: 4 servings
- 1 pound small red skin potatoes (skin on)
- 1 stick margarine
- 1/4 cup fresh chopped Italian parsley
- 1/4 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder or prepared minced garlic
Rinse and quarter potatoes. Boil potatoes until fork-tender. Drain and place back into boiling pot so the steam can further dry them out. Add remaining ingredients, toss with wooden spoon until margarine completely melted and place cover on pot for 10 minutes, then remove cover and serve immediately. (For spicy version, add 1/2 teaspoon red pepper flakes).