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New Potatoes

There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden—especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. —Marilyn Kutzli, Preston, Iowa
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    12 servings

Ingredients

  • 4 pound small red potatoes
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh parsley

Directions

  • Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts
3/4 cup: 177 calories, 8g fat (5g saturated fat), 20mg cholesterol, 88mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 3g protein.

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