2 pounds potatoes, peeled and cut in 2" pieces (or use small red potatoes, quartered and unpeeled)
½ cup butter, melted
1/4 cup minced fresh parsley
salt and pepper to taste
In a saucepan, cook potatoes in water until tender. Drain. Combine butter and parsley and pour over potatoes and toss to coat. Season with salt and pepper.
Grandma Wanda Peterson
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