Rocky Mountain Recipes 9-13-10 | TheFencePost.com

Rocky Mountain Recipes 9-13-10

2 lbs. Red Potatoes

1-1/2 t. Salt

1/3 c. Butter, cubed

2 Tbsp. Fresh parsley, minced

Peel off a strip around each potato. Place in a large saucepan, cover with water and add salt. Bring to a boil. Reduce heat, cover and cook 15 minutes or until tender. Drain. Add butter and parsley. Toss until butter is melted. Yields 6 servings.

Helen Druse • Lafayette, Colo.

Recommended Stories For You

2 lbs. Red Potatoes

1-1/2 t. Salt

1/3 c. Butter, cubed

2 Tbsp. Fresh parsley, minced

Peel off a strip around each potato. Place in a large saucepan, cover with water and add salt. Bring to a boil. Reduce heat, cover and cook 15 minutes or until tender. Drain. Add butter and parsley. Toss until butter is melted. Yields 6 servings.

Helen Druse • Lafayette, Colo.

2 lbs. Red Potatoes

1-1/2 t. Salt

1/3 c. Butter, cubed

2 Tbsp. Fresh parsley, minced

Peel off a strip around each potato. Place in a large saucepan, cover with water and add salt. Bring to a boil. Reduce heat, cover and cook 15 minutes or until tender. Drain. Add butter and parsley. Toss until butter is melted. Yields 6 servings.

Helen Druse • Lafayette, Colo.

2 lbs. Red Potatoes

1-1/2 t. Salt

1/3 c. Butter, cubed

2 Tbsp. Fresh parsley, minced

Peel off a strip around each potato. Place in a large saucepan, cover with water and add salt. Bring to a boil. Reduce heat, cover and cook 15 minutes or until tender. Drain. Add butter and parsley. Toss until butter is melted. Yields 6 servings.

Helen Druse • Lafayette, Colo.

2 lbs. Red Potatoes

1-1/2 t. Salt

1/3 c. Butter, cubed

2 Tbsp. Fresh parsley, minced

Peel off a strip around each potato. Place in a large saucepan, cover with water and add salt. Bring to a boil. Reduce heat, cover and cook 15 minutes or until tender. Drain. Add butter and parsley. Toss until butter is melted. Yields 6 servings.

Helen Druse • Lafayette, Colo.

2 lbs. Red Potatoes

1-1/2 t. Salt

1/3 c. Butter, cubed

2 Tbsp. Fresh parsley, minced

Peel off a strip around each potato. Place in a large saucepan, cover with water and add salt. Bring to a boil. Reduce heat, cover and cook 15 minutes or until tender. Drain. Add butter and parsley. Toss until butter is melted. Yields 6 servings.

Helen Druse • Lafayette, Colo.