Serves 4

  • 12 small new potatoes
  • 4 tsp. butter
  • 4 tsp. minced fresh parsley (or 1½ tsp. dried)
  • 4 tsp. minced fresh chives (or 1½ tsp. dried)
  • Fresh parsley sprigs, for garnish

Wash potatoes. Peel 1/2-inch strip around the center of each potato and place potatoes in a medium saucepan of cold water. Add enough additional water to pan to cover potatoes by 2-inches. Bring to a boil over

medium heat. Boil until potatoes are easily pierced by a fork but still firm, approximately 20 minutes. Place butter in a microwave-safe bowl. Microwave on high until melted, 5 to 10 seconds. Stir in minced parsley and chives. Pour over potatoes and toss to coat. Spoon into serving bowl. Garnish with more parsley, if desired.

Nutrition Analysis Per Serving: 124 calories; 2g protein; 20g carbohydrates; 3g fiber; 4g fat; 0g trans fatty acids; 10mg cholesterol; 34mg calcium; 1mg iron; 579mg sodium.
Murphy’s Farm