Scrub new potatoes. If desired, with a vegetable peeler, remove narrow strip of peel around the centers of new potatoes.
In a medium saucepan cook the potatoes in boiling salted water about 20 minutes or until tender. Drain.
In a n8" skillet, melt the margarine. Add the lemon juice and salt. Stir until well combined. Add the potatoes. Cook and stir over low heat about 7 minutes or until the potatoes are well-coated. Add the snipped parsley and toss lightly.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 36 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 103.4mg||4 %|
|Potassium 791.6mg||21 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 25g|
|Protein 3.3g||5 %|
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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: 156
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