Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.
Ingredients
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2 pounds red potatoes
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1 1/2 teaspoons salt
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1/3 cup butter, cubed
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2 tablespoons minced fresh parsley
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