Norwegian Parsley Potatoes


  • 2 pounds small red new potatoes
  • ½ cup butter or margarine
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon dried marjoram

1. 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.

View full recipe at SpringPad


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