 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion you're serving immediately, then refrigerate the rest for the recipes that follow. Ingredients:
5 pounds medium red potatoes (about 24) |
melted butter and minced fresh parsley, optional |
Directions:
1. Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes. Yield: 4 servings plus 16 leftover potatoes.
|
|