31 December, 2019
Bud’s Spuds
Posted in : Vegetables on by : Meredith Liggio
- 6 Large Red Potatoes, Peeled and Diced About One Inch Squares
- 1 Teaspoon Salt
Cover potatoes with water in a 5 quart casserole dish. Add salt. Microwave on high 15-20 minutes until potatoes begin to get soft. Drain potatoes.
- ½ Cup Butter
- 3 Tablespoons Parsley, Chopped
- 3 Tablespoons Fresh Shallots
- Salt and Pepper
Mix together. Microwave on high for 3 minutes, enough to sauté. Add white pepper and salt to taste. Pour sauce over the potatoes in dish. Microwave 2 minutes on high.