preparation
Brush and scrub the potatoes well, leaving skins on. Place in a medium to large saucepan and cover with salted water. Cook about 25 minutes, until they can be pierced easily with a fork; drain. Leaving the potatoes in a hot saucepan, drop in the chopped parsley and the margarine. Stir well until the potatoes are coated. Salt and pepper to taste. Cover and serve hot with steamed green beans or any kind of meat dish. Makes 4 servings. |