Quick And Easy School House Parsley Butter Potatoes Recipe
Behind The Recipe
As a kid in school, I remember that the cooks use to make these small, whole potatoes with butter and they had green specks on them. They had the best flavor and thirty years later I can still remember that distinct flavor. I accidentally put the recipe together one day while making some canned potatoes. After deciding to add a little butter and some dried parsley, there it was! . . . Oh! My! Lets just say that those parsley butter potatoes are now a regular in our house. My grandkids probably love them more than I do.
Recipe Tweaks
There has not been very much need for tweaking in this recipe. Over the years, I have increased the amount of parsley. Another tweak came from learning to cook the liquid down to a sauce like consistency and over medium heat. Due to health reasons, I have also decreased the amount of salt. Using real butter is important in this recipe. It greatly influences the flavor factor and butter substitutes just do not measure up. Fresh potatoes are fine as well, but there is something about the canned potaotes that cuase the “school house” flavor. I have used them a few times, but the canned potatoes are certainly what give it that good old-fashioned schoolhouse taste.
School House Parsley Butter Potatoes
Ingredients
- 1 15 ounce canned whole potatoes
- 1 tbsp dried parsley
- 1 tbsp real butter
- salt and pepper to taste
Instructions
- Place all in a medium sized saute pan.
- Over medium heat, cook until liquid boils down to about 1/4 cup.
- Allow to partially cool before serving.
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