potatoes and parsley
Skin and boil potatoes in large pot with water. (Use small red potatoes, or cut larger potatoes into chunks.)
In a separate saucepan, melt half a stick of butter. Stir in chopped parsley.
Drain water off potatoes and place into serving dish. Pour butter and parsley mixture over potatoes. (May gently stir to evenly distribute butter.)
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 12 | ||
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Calories: 48 | ||
Calories from Fat: 35 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 2mg | 0 % | |
Potassium 80.5mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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