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|
|Calories from Fat: 35 (73%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 48
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