Parsley Buttered Potatoes
Recipe by Recipe By Gooseberry Patch and Jent
- 1 1/2 lbs. new potatoes
- 1/4 c. water
- 1/4 c. butter, melted
- 3 T fresh parsley, minced
- 1 T fresh chives, snipped
- salt & pepper to taste
- Place potatoes and water in a slow cooker. Cover and cook on high setting for 2 1/2 to 3 hours, until tender; drain. In a small bowl, combine butter, parsley and chives. Pour over potatoes, toss to coat. Sprinkle with salt and pepper.
- Once coat the potatoes in butter and herbs I put them back in the crockpot with it off to keep them warm.
The original recipe also called for lemon juice, I am personally not a fan so I didn't add it. I also couldn't find chives that day at the grocery store so I used green onions!