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Parsley Potatoes

1 1/2 lb. tiny new potatoes (or just use regular red potatoes cut into fourths)
1/4 c. butter
1/4 c. minced fresh parsley (or 1T. dried parsley reconstituted with 1 T. water)
1 tbsp. lemon juice

Scrub potatoes and slice skin off around the middle. Cook in boiling salt water until tender, about 12-15 minutes. Drain. Melt butter in saucepan; stir in parsley and lemon juice. Pour over hot potatoes.

~ Val

Smashed Potatoes

Boil or steam potatoes in their skins until cooked. Then take a potato masher and flatten them on an oven tray lined with foil (spray foil with PAM.) (don't make them perfectly flat, leave hills and valleys.) Spray the smashed potatoes with Olive Oil PAM and your favorite herbs or seasonings. Bake them in a preheated 500 F oven for 20 minutes. The result is wonderful, crunchy potatoes!

~ Char

Delicious Baked Potatoes

Dip fresh, cleaned, unpeeled potatoes in olive oil, remove excess, and roll in sea salt. Bake at 450 F for 1 hour.

~ Maria