Recipe by CarrolJ
This simple recipe is precisely how my Norwegian born BIL taught my sister to make parsley potatoes. He insists that the potatoes do not taste as good if the salt is not cooked with the potatoes. Once I cooked the potatoes for my sister and didn't put the salt in the water first. He had a fit and wouldn't eat them after taking one bite and asking me if I had salted them before cooking.
- 1 lb russet potato (peeled and quartered)
- 3 quarts water
- 1 1⁄2 teaspoons salt
- 4 tablespoons butter (melted)
- 2 tablespoons parsley (chopped)