Easy Buttered Potatoes

• 6 whole Medium Red Skin Potatoes
• 3 Tablespoons Butter
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Mrs Dash Table Blend
• 2 Tablespoons Freshly Chopped Parsley

1. 1. Thoroughly wash the potatoes. Cut each potato into 8 chunks. (I cut each in half, then in half again, and then in half again if that makes sense!)
2. 2. Place the cut potatoes into a large pot of cold water. Place the pot onto the stove and heat on medium-high heat with the lid tilted to avoid boiling over.
3. 3. Once the water comes to a rolling boil, cook for 20 minutes or until the skin starts to pull away and the pieces are tender when stabbed with a knife.
4. 4. Drain the potatoes and return them to the hot pot. Returning the potatoes to the hot pot allows the excess moisture to be evaporated so they are ready to absorb the most butter possible!
5. 5. Place the butter into the pan with the potatoes and sprinkle the seasonings over the top (everything except the fresh parsley).
6. 6. Place the lid back onto the pot and gently swirl the pot to coat the potatoes with the butter and seasonings.
7. 7. Pour the coated potatoes into the serving dish and top with the chopped parsley. Lightly toss to incorporate the parsley, being careful not to break apart the potatoes.
8. That's it! Now all you have to do is serve and enjoy.

red skin potatoes, butter, salt, ubc, ubc, freshly chopped parsley

Taken from tastykitchen.com/recipes/sidedishes/easy-buttered-potatoes/ (may not work)