This is perhaps one of if not the quickest potato recipes I know. And it so good! I prefer to use baby redskin potatoes but you can use whatever you have – yellow, fingerling, etc. I also like to use a mix of butter and margarine. For the parsley, fresh is best. You can use freeze-dried if necessary but its just not as good.

Parsley-Buttered Potatoes

Ingredients

potatoes, diced with skins on
fresh parsley, chopped
butter and margarine, equal parts

Directions

In a microwave-safe bowl, add diced potatoes and a little bit of water (a few tablespoons) and microwave until soft.

Toss the cooked potatoes in the butter and margarine mixture and sprinkle with parsley.

Enjoy!

Much love,

M