February 4, 2011

Parsley Potatoes

2 pounds small red new potatoes
1/2 cup butter
1/4 cup chopped fresh parsley
1/4 teaspoon dried marjoram

Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through. 6-8 servings

These are delicious and it's a great way to use up that fresh parsley in the summer!

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