Parsley Potatoes

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish. MORE+ LESS-

By Betty Crocker Kitchens

Updated April 9, 2010

Ingredients

to 12 new potatoes, about 1 1/2 pounds

tablespoons butter or margarine, melted

tablespoon chopped fresh parsley

Salt and pepper

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1

Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
2

Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Pressed for time? Microwave the potatoes. Choose potatoes of similar size. Pierce potatoes with a fork to allow steam to escape. Place potatoes and 1/4 cup water in a 2-quart microwavable casserole, arranging larger potatoes to the outside edge. Cover with plastic wrap, folding back 2-inch edge to vent. Microwave on High 10 to 12 minutes, stirring after 5 minutes, until tender when pierced with a fork. Let stand covered 1 minute; drain in a strainer. Melt butter and continue with the recipe.