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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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No one will ever suspect that this rosemary-seasoned side dish starts with canned potatoes. Fast ideas are a big part of my recipe file, and these buttery potatoes are a favorite, writes Jane Symens of Anchor Point, Alaska. Ingredients:
1 can (15 ounces) whole potatoes, drained |
3 tablespoons butter, melted |
2 teaspoons minced fresh parsley |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
dash garlic salt |
Directions:
1. In a large ungreased 2-qt. baking dish, combine all of the ingredients. Bake, uncovered, at 350° for 15-20 minutes or until heated through, stirring occasionally. Yield: 3 servings.
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