Recipe Archives->Vegetables->Green Potatoes

 
Green and White Potatoes
 
6 medium or 12 small red bliss potatoes or new potatoes
1 rib celery
1 medium onion
3-4 green onions including tops
1/2 bunch parsley, 3/4 c. chopped
1/2 stick butter
black pepper optional
  
Scrub potatoes thoroughly, do not peel. Wash celery and dice
coarsely.  Peel and dice onion. Boil potatoes,onion,celery in salted
water to cover; chop parsley and green onion medium finely & set
aside.

Drain potatoes when done (cut one apart with fork) reserving
vegetable water for gravy/soup if desired. In same pot, dump
butter,parsley,green onions on to potatoes and mix/stir to blend,
meltin butter & breaking up potatoes somewhat.  Serve immediately
(if delayed, carefully reheat on top burner, scraping bottom clear
to prevent sticking).  These are good warmed up in lightly oiled
pan the next day, even better when canned corned beef is added as
a quick meal ...with or without poached eggs

Printable version: green-potatoes.txt.